Baked Chicken Legs (Crispy, Easy Oven Recipe)

These baked chicken legs (drumsticks) are seasoned with simple spices and roasted at high heat for crispy skin and juicy meat. With 5 minutes of prep and 30 minutes of hands-free baking, they’re an easy dinner win.

📝 Ingredients

• 6 Chicken Leg Drumsticks
• 2 teaspoons Sweet Paprika
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1/2 teaspoon Salt
• pinch Black Pepper

👨‍🍳 Instructions

1. 1Optional (tempering): Rest the chicken legs at room temperature for 20–30 minutes before baking to remove the chill for more even cooking. You can do this before or after seasoning.
2. 2Equipment prep: Preheat the oven to 425°F with the rack at least 8 inches from the top heat source. Line a rimmed 10 × 13 baking sheet with parchment paper or foil, or lightly coat with cooking spray.
3. 3Make chicken seasoning: Add PAPRIKA, GARLIC POWDER, ONION POWDER, SEA SALT, and BLACK PEPPER to a lidded container or mixing bowl. Shake or stir to combine and set aside.
4. 4Season the CHICKEN LEGS (up to 1 day ahead): Place no more than 3 at a time in a one-gallon plastic bag with 1 teaspoon of seasoning per leg. Trap a little air inside, twist to close, and shake until evenly coated. Alternatively, toss in a mixing bowl.
5. 5Prepare to bake: Place the seasoned CHICKEN LEGS on a prepared baking sheet, skin side up, leaving about 1 inch of space between each piece.
6. 6Bake (no need to flip!): Bake uncovered for 30 minutes. The drumsticks will reach an internal temperature of about 200°F, and the skin will be nicely crispy.
7. 7Serve: Transfer the chicken legs to a plate and let them rest for a few minutes. Enjoy them soon after, as baked chicken skin softens as it sits.
8. 8Storage and reheating: Cool completely, then refrigerate in an airtight container for up to 5 days. Reheat in a 350°F oven or air fryer for 8–10 minutes, until heated through; loosely cover with foil if needed.