Description
Perfectly crispy baked chicken legs with juicy, tender meat and golden brown skin. Simple seasoning lets the natural chicken flavor shine through in this easy weeknight dinner.
Ingredients
8 chicken drumsticks (about 2-3 lbs)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt 1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
Instructions
In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, pepper, lemon juice, and honey if using. Add the chicken legs and toss to coat evenly. For best results, cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top if you have one. The rack allows air to circulate around the chicken for even crisping.
Place the marinated chicken legs on the rack or directly on the baking sheet, leaving space between each piece. This prevents steaming and promotes crispy skin.
Bake for 35-45 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F when measured at the thickest part of the leg. For extra-crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
Notes
Pat chicken completely dry for the crispiest skin – moisture is the enemy of crispy.
Use a wire rack to allow air circulation around the chicken for even crisping.
Don’t skip the flip halfway through – it ensures even browning on all sides. Check internal temperature with a meat thermometer inserted into the thickest part.
Let chicken rest for 5 minutes after baking for juicier meat. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American