Recipe

Simple Chicken Legs

Crisp skin, tender meat, and a bright lemon garlic finish. These oven baked chicken legs are weeknight easy, budget friendly, and hard to mess up.

By Matt Campbell

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4.8

A real photo of oven baked chicken legs with crisp golden skin on a sheet pan with lemon wedges and herbs

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Chicken legs are the underrated weeknight hero. They are forgiving, they stay juicy, and they taste like you tried harder than you did. This is my go-to simple chicken leg recipe when I want crisp edges, tender meat, and a pan that basically cleans itself with a little hot water and a wooden spoon.

We keep the ingredient list tight, lean on a few high impact flavors (lemon, garlic, paprika), and use one smart trick that makes a big difference: dry the skin well before seasoning. That is the line between “kinda pale” and “oh wow, that crunch.”

A real photo of raw chicken drumsticks on a sheet pan being seasoned with spices and olive oil

Why It Works

Juicy, tender dark meat: Drumsticks have enough fat to stay moist, even if you are a few minutes off on timing.
Crisp skin without frying: A hot oven plus dry skin equals that crackly bite everyone fights over.
Big flavor from pantry staples: Paprika, garlic, lemon, and a touch of brown sugar balance savory, smoky, and bright.
Easy to scale: Make 6 or make 16. Just keep space between pieces so they roast, not steam.

Pairs Well With

Storage Tips

Refrigerate: Cool chicken legs to room temp (about 30 minutes), then store in an airtight container for up to 4 days.

Freeze: Wrap individually or store in a freezer bag with as much air removed as possible. Freeze up to 3 months. Thaw overnight in the fridge.

Reheat for crisp skin:

Oven: 400°F for 12 to 18 minutes on a sheet pan until hot all the way through. This keeps the skin happiest.
Air fryer: 375°F for 6 to 10 minutes, flipping once.
Microwave: Works in a pinch, but the skin will go soft. If you microwave, finish in a hot skillet for 1 to 2 minutes skin side down.

Leftover idea: Pull the meat and toss it into rice bowls, quesadillas, or a quick chicken salad with mayo, lemon, celery, and lots of black pepper.

Common Questions

How long should I cook chicken legs in the oven?

At 425°F, most drumsticks cook in about 35 to 45 minutes, depending on size. The real answer is temperature: cook until the thickest part hits 175°F to 190°F for tender dark meat.

What temperature should chicken legs be?

Chicken is safe at 165°F, but legs get noticeably more tender when you go higher. I aim for 180°F in the thickest part, not touching bone.

Do I need to flip the drumsticks?

Not required, but flipping once halfway through can help even browning. If your oven runs hot and you are using a dark pan, you might skip flipping and just rotate the pan.

Why is my chicken skin not crispy?

Usually one of these: the skin was wet, the pan was crowded, or the oven temp was too low. Pat the chicken dry, leave space between pieces, and roast hot at 425°F.

Can I use frozen chicken legs?

For best results, thaw first so seasoning sticks and the chicken roasts evenly. If you must cook from frozen, expect longer cook time and less crisp skin. Always verify with a thermometer.

Is it better to bake chicken legs covered or uncovered?

Uncovered. Covering traps steam, which is great for tenderness but bad for crisp skin. This recipe is designed for uncovered roasting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan (or roasting pan)
Wire rack (optional, helps crisping)
Instant read thermometer
Mixing bowl (or a large zip top bag)
Tongs
Paper towels

I started making chicken legs a lot when I was trying to cook like a pro with a very non-pro schedule. Drumsticks were cheap, forgiving, and honestly kind of fun. You can season them a dozen ways and they still come out like comfort food.

This version happened on a weeknight when I wanted something cozy but not heavy. I threw lemon and garlic at the problem, added smoked paprika for that “did we grill these?” vibe, and promised myself I would stop overthinking dinner. It worked. Now it is the recipe I make when I need a win and a little crispy skin therapy.