Are you staring at a package of chicken legs in your fridge, wondering how long to cook them in the oven? Trust me, I’ve been there! Chicken legs (or drumsticks as some folks call ’em) are one of our family’s go-to dinner options – they’re affordable, juicy, and super versatile. After years of trial and error (and some seriously overcooked disasters), I’ve figured out the perfect timing for oven-baked chicken legs that come out crispy on the outside and fall-off-the-bone tender inside.
Let’s dive into everything you need to know about cooking chicken legs in the oven, from timing to temperatures and all my favorite tips!
The Quick Answer: Cooking Times for Chicken Legs
If you’re in a hurry and just need the basic timing here you go
The standard recommendation for cooking chicken legs in the oven is 40-45 minutes at 425°F (220°C)
But hang on – there’s more to know! Different temperatures and methods can give you different results, and knowing exactly when your chicken is done makes all the difference
Why Temperature Matters More Than Time
Before we get into specific cooking times, I gotta tell you something important: internal temperature beats cooking time ANY day of the week!
While the USDA says chicken is safe at 165°F, for drumsticks you actually want to aim higher – between 185°F and 195°F. Why? At this higher temp, the connective tissues break down, making the meat super tender and juicy instead of chewy and stringy.
Always use a meat thermometer! It’s the only way to know for sure if your chicken is perfectly cooked.
Detailed Cooking Times for Different Oven Temperatures
Depending on your oven and how crispy you want the skin, you can choose from these temperature options:
| Oven Temperature | Cooking Time (Conventional) | Cooking Time (Convection) |
|---|---|---|
| 350°F | 50-55 minutes | 45-50 minutes |
| 375°F | 45-50 minutes | 40-45 minutes |
| 400°F | 40-45 minutes | 35-40 minutes |
| 425°F | 40-45 minutes | 35 minutes |
Me personally? I always go for 425°F with convection if I can. Higher heat = crispier skin and juicier meat. It’s a win-win!
Step-by-Step Guide to Perfect Baked Chicken Legs
Let’s break down the process into simple steps:
1. Prep Your Oven and Pan
- Preheat your oven to 425°F (220°C)
- Line a baking sheet with foil or parchment for easy cleanup
- If you have a wire rack, place it on top of the sheet (this helps air circulate and makes the skin crispier)
2. Prepare the Chicken Legs
- PAT THEM DRY! This is the #1 secret to crispy skin – use paper towels and really get them dry
- Trim any loose skin or bone fragments
- Season generously (more on that below)
3. Season Your Chicken
Basic seasoning that always works:
- Kosher salt
- Black pepper
- Garlic powder
But honestly, you can use any seasonings you love! BBQ rub, Italian herbs, Cajun seasoning – they all work great.
4. Arrange and Bake
- Place the legs on your prepared pan, leaving space between them
- If using a rack, position the thicker ends toward the outside edges of the pan (these areas cook hotter)
- Bake until internal temperature reaches 185°-195°F
5. Rest Before Serving
- Let your chicken legs rest for about 5 minutes before serving
- This helps the juices redistribute and keeps the meat moist
Pro Tips for Amazing Chicken Legs
After cooking about a gazillion chicken legs over the years, I’ve learned a few tricks:
-
No rack? No problem! If you don’t have a wire rack, just place legs directly on the foil and flip them halfway through cooking.
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Don’t rinse the chicken – this just spreads bacteria around your kitchen. Just pat dry!
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Want BBQ chicken legs? Use a dry rub when baking, then brush with your favorite BBQ sauce during the last 5 minutes of cooking.
-
Trouble with crispy skin? Make sure you’re:
- Patting the chicken VERY dry before seasoning
- Using high enough heat (400°F or higher)
- Not overcrowding the pan
-
For maximum juiciness, don’t stop cooking at 165°F – keep going to 185°-195°F!
FAQ: Everything Else You Might Wonder About Baking Chicken Legs
Can I cook chicken legs from frozen?
It’s best not to. Frozen chicken legs cook unevenly and the texture suffers. Thaw completely first for the best results.
Why are my chicken legs still pink even though they’re fully cooked?
Sometimes with previously frozen drumsticks, bone marrow can release pigment during cooking. If your thermometer shows 165°F or higher, they’re safe to eat even with a pinkish tint.
Should I cover the chicken legs with foil while cooking?
While covering chicken legs with foil can help keep moisture in, it prevents the skin from crisping up. For crispy skin, cook them uncovered.
Can I marinate the chicken legs before baking?
Absolutely! Marinating for at least 30 minutes before baking adds great flavor. Just know that marinated chicken legs may not get quite as crispy.
How do I store leftover baked chicken legs?
Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months. For reheating, the oven or air fryer works better than the microwave if you want to maintain some crispiness.
What to Serve with Baked Chicken Legs
We love serving our baked chicken legs with simple sides like:
- Oven-baked french fries
- Green salad
- Roasted vegetables
- Rice or mashed potatoes
- Corn on the cob
My Family’s Verdict
I’ll never forget the first time I nailed this recipe. My 12-year-old, who’s usually super picky, actually asked for seconds and now requests “crispy chicken” almost weekly! As one reader told me, “I followed the recipe to the T, and I usually do my own thing. But this is absolutely the BEST ever drum recipe I have ever had!”
Final Thoughts
Cooking chicken legs in the oven doesn’t have to be complicated. The key takeaways are:
- Aim for 40-45 minutes at 425°F
- Cook to an internal temp of 185°-195°F
- Pat dry for crispy skin
- Use a wire rack if you have one
- Let rest before serving
With these simple guidelines, you’ll have perfectly juicy, crispy chicken legs every single time. They’re a budget-friendly crowd-pleaser that even the pickiest eaters love!
What’s your favorite seasoning for chicken legs? Drop me a comment below – I’m always looking for new flavor combinations to try!
Happy cooking!
This post was updated on September 12, 2025, with additional tips and reader feedback.
How to season the drumsticks or legs?
As mentioned above, there are lots of possibilities when it comes to seasoning poultry. For these baked chicken drumsticks, I chose my two most common ways of seasoning: one version with paprika and one with curry powder.
Most of the time, I simply use a mixture of salt, pepper, and paprika stirred with a little oil. I grew up eating chicken flavored this way; my grandmother never used any other spices. I prefer to use sunflower oil (like my grandma used to do), but you could definitely use olive oil instead.
The quantities indicated below are enough to coat 6 to 8 drumsticks, 4-6 thighs, or 4 whole legs/quarters.
- Step #1: Pat the meat dry.
- Step #2: In a large bowl, mix together the oil and the spices.
- Step #3: Add the meat pieces and turn them in the spice mixture until well coated. Massage the spices into the meat as well.
- No marinade: only a little oil, salt, and pepper.
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon sweet paprika powder.
More spice mixtures ideas
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon curry powder (whichever mixture you like)
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon ground cumin + ½ teaspoon ground coriander
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon garlic powder + ½ teaspoon smoked or hot paprika
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon chili powder or 1-2 teaspoons sriracha or hot chili sauce, to taste
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon turmeric powder + 1 grated garlic clove
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 2 teaspoons clear honey + 1 grated garlic clove + 1 tablespoon medium mustard
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1-2 teaspoons dried herbs of your choice + 1 grated garlic clove
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 tablespoon soy sauce + 2 teaspoons clear honey + ½ teaspoon turmeric powder
- 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 2 tablespoons fresh lemon juice + zest of 1 lemon + 1 teaspoon clear honey + a good pinch of dried herbs
As you can see, the sky is the limit; play with the spices and see what combinations you like best.