Description
This easy baked chicken legs recipe delivers crispy, juicy drumsticks seasoned with smoky paprika and garlic powder. Oven-baked at high heat and finished under the broiler if desired, these chicken legs are perfect for a quick weeknight dinner or meal prep. With simple ingredients and minimal effort, you can enjoy flavorful, tender chicken legs with satisfyingly crispy skin every time.
Ingredients
Scale
Chicken Legs
- 6 medium chicken drumsticks (~1 1/2 lb)
Seasoning & Coating
- 1/4 cup unsalted butter, melted (or olive oil or avocado oil as alternatives)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with aluminum foil and place an oven-safe rack on top. This rack allows air to circulate around the drumsticks, promoting even cooking and crisp skin.
- Dry Chicken Legs: Pat the chicken drumsticks dry thoroughly using paper towels. Removing excess moisture is key to achieving crispy skin during baking.
- Arrange and Season: Place the drumsticks spaced apart on the prepared rack. Brush each chicken leg generously with the melted butter. Sprinkle with smoked paprika, garlic powder, sea salt, and black pepper evenly over all sides.
- Bake the Chicken: Bake the chicken legs in the preheated oven for 25 minutes. Then, flip each drumstick over and continue baking for an additional 10 to 20 minutes, until the internal temperature of the thickest part reaches 170°F (77°C), ensuring the chicken is fully cooked.
- Optional Broil for Extra Crispiness: If you prefer even crispier skin, place the chicken drumsticks under the broiler for 1-3 minutes. Watch closely to avoid burning and achieve the perfect golden-brown crust.
- Rest and Serve: Remove the chicken legs from the oven and let them rest for 5 minutes before serving. This allows juices to redistribute, keeping the meat moist and tender.
Notes
- Serving size is 1 drumstick.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; skin may soften but can be re-crisped in the oven or broiler.
- Reheat chicken legs in a 350°F oven for best texture; broil briefly if needed to restore skin crispiness. Avoid microwaving if possible to maintain crisp skin.
- For freezer meal prep, brush raw drumsticks with melted butter and season, then freeze. Bake from frozen when ready to enjoy juicy, flavorful chicken with minimal prep.
- Freeze raw chicken legs for up to 9-12 months; baked chicken tastes best if eaten within 3-4 months. Freeze in a single layer on parchment-lined sheet pan before transferring to a zip lock bag to prevent sticking.
- Always thaw frozen chicken fully before baking or reheating for even cooking.
Nutrition
- Serving Size: 1 chicken drumstick (approximately 100g)
- Calories: 210 kcal
- Sugar: 0.3 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 90 mg
