Baked Chicken Legs

Ingredients

• 8 drumsticks (about 900 g; 2 pounds)bone-in, skin-on chicken drumsticks
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)sweet or smoked paprika
• 2.5 ml (1/2 teaspoon)chilli powder
• 1.25 ml (1/4 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon), or more to tastesea salt
• 1.25 ml (1/4 teaspoon)ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking tray with foil or baking parchment.

2. 2

   Dry the chicken

   Pat the drumsticks dry with kitchen paper so the seasoning adheres and the skin can crisp.

3. 3

   Coat with oil

   Put the chicken in a mixing bowl or directly on the prepared tray. Drizzle with the olive oil and turn to coat.

4. 4

   Mix the seasoning

   In a small bowl, combine the garlic powder, paprika, chilli powder, cumin, salt and black pepper.

5. 5

   Season the drumsticks

   Sprinkle the seasoning over the chicken and toss to coat. Arrange the drumsticks on the tray with space between them so they are not touching.

6. 6

   Bake and rest

   Bake for about 40–45 minutes, turning the drumsticks once during cooking, until the internal temperature reaches 74°C (165°F). Take them out of the oven and leave to rest for 5 minutes before serving.

What are baked chicken legs?

Baked chicken legs are drumsticks roasted in the oven, usually with their skin on so it can brown as the meat cooks. This American-style version uses a simple dry seasoning rather than a sauce.

The combination of paprika, garlic, chilli and cumin brings savoury warmth, while a little oil helps the spices coat the chicken. Drying the skin first and leaving space around each drumstick help the tray-roasted result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 27g protein, 1g carbs, 21g fat.

The chicken supplies most of the protein and fat, with the skin and olive oil contributing much of the fat; the seasonings account for very little carbohydrate. Add vegetables or salad alongside, and include a modest serving of potatoes or another grain if you want a more substantial plate.

Choosing the seasoning

Paprika: Sweet paprika gives a mild, rounded flavour, while smoked paprika adds a noticeable smoky note. Either suits the other spices in this mix.

Chilli and cumin: The small amounts add warmth and earthy depth without turning the seasoning into a sauce. Adjust the salt to taste, keeping in mind that the drumsticks are seasoned on the outside.

Why drying the chicken matters

Dry skin: Pat each drumstick thoroughly with kitchen paper before adding oil. Excess surface moisture can hinder browning and make it harder for the seasoning to cling.

Even coating: Toss the chicken with the oil before adding the spice mixture. Turn the pieces until the seasoning reaches all sides rather than collecting in one spot.

Arranging the tray

Leave space: Set the drumsticks apart on the lined tray, with room around each one. If they touch, moisture can collect between them and limit browning.

Turn once: Flip the chicken during baking so it cooks and colours on both sides. Use tongs and take care not to tear the skin.

Checking for doneness

Temperature: Check the thickest part of a drumstick with a meat thermometer, avoiding the bone. The recipe's target is 74°C (165°F).

Timing: Begin checking towards the end of the 40–45 minute baking window, as drumsticks can vary in size. Rest the chicken for 5 minutes after baking before serving.

What to serve with them

Fresh sides: Serve the drumsticks with a green salad, steamed vegetables or roasted greens for a contrast to the crisp, seasoned skin. A squeeze of lemon can add a bright finish.

Heartier plates: Pair them with potatoes, rice or bread to make a more filling meal. Keep any side seasoning fairly simple so it does not compete with the paprika and garlic.

Recipe notes & tips

• Use kitchen paper to dry the drumsticks thoroughly before seasoning.
• Line the tray to make cleanup easier and catch oil and drippings.
• Arrange the drumsticks in a single layer with space between them.
• Turn the drumsticks once during baking for more even browning.
• Check temperature in the thickest part of the meat without touching the bone.
• Rest the chicken for 5 minutes before serving to let the juices settle.

Variations

• Smoked paprika: Use smoked paprika for a deeper, smoky flavour.
• Milder seasoning: Leave out the chilli powder for less heat.
• More garlic: Add extra garlic powder for a stronger savoury note.
• Herb finish: Scatter chopped parsley over the cooked drumsticks before serving.
• Lemon finish: Serve with lemon wedges for a fresh, tangy contrast.

Common mistakes to avoid

• Wet skin: Pat the drumsticks dry before oiling so the seasoning sticks and the skin can brown.
• Crowded tray: Leave space between pieces or use a second tray to avoid trapping moisture.
• Uneven seasoning: Toss the chicken with the spices until each drumstick is coated.
• Guessing doneness: Check the thickest part with a thermometer and avoid the bone.
• Skipping the turn: Flip the drumsticks once during baking to encourage even colouring.
• Serving immediately: Rest the chicken for 5 minutes after it comes out of the oven.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the skin may be less crisp after storage.

Frequently asked questions