Baked Chicken Legs
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Baked Chicken Legs

A simple recipe for crispy oven baked chicken legs. For crispy skin and juicy meat, bake them for 45 minutes at 425 degrees F.
Course Main Course
Cuisine American
Keyword chicken
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 375kcal
Author Vered DeLeeuw


  • Olive oil spray
  • 4 bone-in skin-on chicken legs (drumstick and thigh)
  • 1 teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme


  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil, and fit it with a wire rack. Spray the wire rack with olive oil.
  • Place the chicken legs on the prepared wire rack. Untuck the skin from the bottom of the thighs and spread it along the rack (to make it crispy).
  • Generously spray the top of the chicken with olive oil and sprinkle with the seasonings.
  • Bake, uncovered, until skin is crisp and browned and internal temperature reaches 165 degrees F, about 45 minutes. Check the chicken after the first 35 minutes. If the skin seems to be browning too much, loosely cover it with foil and continue baking. 
  • Allow the chicken to rest for 5-10 minutes before serving.


Serving: 1chicken leg | Calories: 375kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 27g | Saturated Fat: 7g | Sodium: 412mg