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–+ servings
Chicken legs on a plate.
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5 from 7 votes

Baked Chicken Legs

These oven baked chicken legs have tender, juicy meat and golden, crispy skin perfectly seasoned for a delicious and easy dinner any night of the week!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: dinner
Cuisine: American
Servings: 5 people
Calories: 370kcal
Author: Amanda Mason

Equipment

  • 1 Baking Sheet with Wire Rack

Ingredients

  • 12 chicken drumsticks, skin-on
  • 3 Tablespoons extra-virgin olive oil
  • 3 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1½ teaspoon poultry seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder

Instructions

  • Preheat the oven to 400°F.
  • Put the 12 chicken legs on a large plate or dish. Using a basting brush, lather 3 Tablespoons of extra-virgin olive oil evenly over all the drumsticks. Set aside.
  • In a small bowl, combine the 3 teaspoons of dried oregano, 1 teaspoon of black pepper, 1½ teaspoon of poultry seasoning, 1 teaspoon smoked paprika, ½ teaspoon cumin, and 1 teaspoon of garlic powder.
  • Using a spoon, sprinkle the spice rub evenly onto each chicken leg.
  • Using your hands or the basting brush, coat each chicken leg with the spice rub until completely covered on all sides.
  • Place each piece on the wire rack on top of a baking sheet. Place the baking sheet in the oven and bake for 20 minutes.
  • Remove the baking sheet from the oven and using tongs, turn the chicken legs.
  • Increase the heat to 450°F and cook the chicken legs for 15 more minutes or until the internal temperature reaches 165°F.
  • Serve immediately.

Notes

    • Patting the chicken dry with a paper towel before adding oil and seasonings will help the skin crisp up even more!
    • The key to getting ultra-crispy chicken thighs is to use a wire rack above your baking sheet. The rack helps air flow all around the chicken so that every side is crispy, and you're not left with a crispy top and a soggy bottom.
    • Avoid overcrowding the pan. Keep an inch or so of space in between each chicken leg.
    • Use up every last bit of the oil and seasoning by brushing any leftovers on the plate back onto the chicken that's been placed on the wire rack before baking!
    • Once you take these chicken legs out of the oven, let them rest on the rack for at least 5-10 minutes. This helps the juices distribute throughout the chicken before you bite into them for an ultra tender and juicy bite!
  •  
    • Add extra flavor by using a garlic or rosemary flavor-infused oil!

Nutrition

Calories: 370kcal | Carbohydrates: 2g | Protein: 32g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 190mg | Potassium: 435mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg