Baked Crispy Chicken Legs – just a few simple tricks make this chicken legs crispy on the outside, tender and juicy on the inside, and ridiculously flavorful. It’s quick, easy, paleo, gluten-free and only requires 10 mins prep!
Inspired by the success with this crispy baked chicken wing recipe that I made HERE, I decided to give it a spin with chicken legs- same flavorful bite and crispy crunchy coating without the aid of breadcrumbs or flour.
How to Bake Chicken Legs?
The most important thing about these baked chicken drumsticks is ensuring that they are dry. The chicken legs need to be as dry as possible to crisp up the skin.
Furthermore, since chicken Legs s are larger than wings, I included a generous amount of onion, garlic to compensate for its size – to fully permeate the chicken. I switched out the thyme for Italian herbs or you can use any other dried herbs that you have on hand.
Other than that, you have nothing else to worry about ’cause making this Baked Crispy Chicken Legs is waaay easier than you think it is.
- First, carefully wash the chicken with running tap water, place them on a baking sheet pan in a single layer and let them dry in the fridge, uncovered, for a minimum of 3 hours.
- Next, season the chicken when ready to bake.
- Then arrange them in a wire rack in a single layer and pop it in the oven.
- Rotate the chicken legs half way through to ensure all sides are cooked.
How Long to Bake Chicken Legs?
Cooking times for baked chicken legs definitely vary, depending on the oven temperature, heating capability of your oven and whether the chicken comes straight out of the fridge or at room temperature. But what works perfectly for me is when I bake bone-in chicken legs at 425°F (218°C) for about 40-45 minutes while rotating the chicken legs halfway through – roughly after 20 minutes of cooking. Just remember, the higher the temperature, the crispier the chicken gets.
Tip: If cooking at 375°F, cook chicken legs at about 45-55 minutes while if at 350°F, bake the chicken for about 50- 60 minutes.
What Temperature are Chicken Legs Done?
But with all those being said above, you still want a 100% guarantee cooked chicken meat, using a meat thermometer would be a big help. According to the USDA, the safe internal temperature of a cooked chicken should be at 165 °F (74°C). Make sure though that you don’t hit a bone when checking the temp or you’ll get an off reading.
What Should I Serve with Chicken Legs?
Oh there are countless of ways to serve up this chicken. Our go-to when entertaining or during picnics is with this African Pepper Sauce. For dinner, we usually serve it with either of the following:
- Steamed or roasted veggies (like this Roasted Red Potatoes)
- Scalloped Potatoes
- Twice-baked Potatoes
- Black Beans and Rice
- Easy Pasta Salad
- Southern Baked Beans
More Easy Chicken Recipes
Paprika Chicken Legs (with video)
Yassa Chicken (with video)
Oven Baked BBQ Chicken (with video)
Don’t forget to drizzle them with a little bit of canola oil and bake rotating the chicken legs halfway through. For easy clean up, line the baking pan with foil paper.
Serve them up with this pepper sauce or any hot or dipping sauce of your choice.
How To Make Baked Crispy Chicken Legs
Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let them dry out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 425°F. Place the chicken in a large bowl, with all the spices.
Then drizzle with oil.
Line a baking sheet with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes. Remove and serve with your favorite chicken sauce or african pepper sauce
Watch How to Make It
Baked Crispy Chicken Legs
Ingredients
- 3 - 3 ½ pound chicken legs
- 1 Tablespoon Dried Italian herbs
- 1 ¼ teaspoon salt
- 1 ½ tablespoon onion powder
- 1 ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder (you may replace with salt)
Instructions
- Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
- When ready to bake, preheat oven to 425°F.
- Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
- Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
- Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes.
- Remove and serve with your favorite chicken sauce or african pepper sauce
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Kim says
This was awesome! Husband kept saying it smelt good while cooking. Then once it was done him and my kids ate it right up. Nothing left over. I didn’t have paprika (thought I did) so I just used some chili powder. It was amazing. Will do the same and put them on the grill next time!! Just to see. Awesome recipe!!
ImmaculateBites says
Fantastic! So glad to hear it was a hit with the family. You are really going to love the bbq version too!
Darian says
I’m Going To Make These Tonight And I Can’t Wait!! However, I Dont Want To Mess It Up, So I Wanted To Ask You A Question. When You Say To Drizzle Oil After Seasoning The Chicken, How Much Oil Are You Talking About? When We Turn Them Half Way Through, Am I supposed To Drizzle More Oil Or No? I Kind Of Got Confused On That Part!
ImmaculateBites says
You drizzle about 1-2 tablespoons oil. When you turn them half way through you don’t have to drizzle.
P.S I made this chicken several time s without drizzle and it works out fine.
Darian says
I Made Them And They Were Great!! Thank You So Much For The Recipe.! However, They Weren’t Really Crispy Like I was Expecting Them To Be Or Looked Like The Picture.. I followed The Recipe. Do You Know Why Or Where I Might Have Messed Up?
Elle says
You weren’t supposed to turn/flip the chicken over. You’re just supposed to rotate the tray in the oven. Hope this helps.
Peter McCann says
Do I drizzle with oil before or after coating with the seasonings
ImmaculateBites says
After coating with the seasonings.Although I have tried after and before and it works out well.
Courtney Cotone says
Made these a few nights ago and got great reviews! Never thought to cook them on a wire rack so they could get crispy. Thanks so much for the recipe, they came out delicious!
ImmaculateBites says
My Pleasure! Thanks for letting me know
Erika says
I didn’t have time to dry them overnight and ran out of paper towels, so I dried them with my hair dryer, it worked great! About two minutes on each side and I had dried drum sticks 🙂 These were great, my son loved them, thanks!
ImmaculateBites says
Hi Erika! Glad it worked out well for you. Thanks for taking the time to let me know.
Debbie says
Made this for dinner tonight. Will definitely be a go to dinner. So full of flavor with just the right amount of heat and easy.
ImmaculateBites says
Awesome! Glad it worked out well for you.
Bonnie carter says
Looks good
Anne says
I am so glad I found your site. The chicken legs turned out great! I cannot wait to try another recipe.
ImmaculateBites says
Awesome! Thanks for giving it a try! Glad you enjoyed it.
Prynsess says
Gurl gurl gurl. Let me tell you about this chicken and what it’s doing in my life fight now!!! [By the way it’s still in the oven]. I’m one of those who loooove me some fried chicken but I can only eat it about once every 4-5 months. With this recipe I can eat chicken everyday!!!! May God bless you!!!!! I can’t write all I have to write because I must eat.
Thank you
ImmaculateBites says
Hahaha!!! I hear you ! Go ahead and eat Girl, it can wait. Thanks for taking the time to share your thoughts with me. Bon Appetit
Elle Jae says
I was scared that the chicken would be dry, because my oven doesn’t have the temperature, but I bit into and it was juicy. Yay. Thank you for the recipe 🙂
ImmaculateBites says
You are welcome! Glad you enjoyed it!
Athena says
Dah! Forgot to dry them and already in oven. Any ideas on how to save this and make the skin crispy??
ImmaculateBites says
Don’t panic.It’s not going to be super crispy but it will turn out fine.
Amy says
What kind of oil do you recommend and how much?
ImmaculateBites says
I would go with canola or vegetable oil. About 2 Tablespoons or more.
Kim says
I enjoy your recipes. I made this chicken it was delicious. Thank you for sharing.This is one of my favorite websites for easy tasty dishes. Again, thank you!
ImmaculateBites says
Hi Kim! Thanks for the feedback! Glad you are having a blast. Happy Cooking
Christi says
I came across this looking for how to make crispy chicken without breading last night and they turned out amazing! My kids aren’t fans of spicy so I had to leave out the white pepper and cayenne, but they said I need to make this ‘all the time.” Thanks for the recipe, great for low carb.
ImmaculateBites says
Awesome! Glad they the kids want this on the menu. Thanks for taking the time to share your thoughts with us.
Michelle hunt says
I want to make a batch of these for a party I’m having. Can they be made the day before and warmed up the day of party. And if yes what temp would you suggest? Thank you.
ImmaculateBites says
When entertaining , it’s best to cook day of the event. Spice the chicken the day before and cook same day, for optimal flavor and crispness.
Mark says
Just pulled it out of the oven. Absolutley wonderful. Easily the best baked chicken recipe I’ve tried. What do you recommend as a side?
ImmaculateBites says
Baked potatoes, fries, vegetables. I love making this with this sweet potato fries http://africanbites.com/?p=12023
Deborah says
Sweet potato fries and creamy Cole slaw♥♡
Cora Woolley says
I have made these numerous times and they are amazing every time! I follow the exact recipe and they always turn out great. I make sure to leave mine uncovered overnight and make them for dinner the next day. It makes the skin so crispy!
ImmaculateBites says
Thanks for sharing Cora! Love the tip.
Bintu | Recipes From A Pantry says
I need these with some coleslaw Immaculate. Sounds similar to some of what we made in Sierra Leone.
ImmaculateBites says
Bintu!These would definitely pair well with Coleslaw.