Baked Chicken Legs

These baked chicken legs are quick to prep and work with chicken drumsticks! Ready in minutes, a secret trick yields juicy chicken with a crispy skin every single time. 

If you are a fan of baking chicken, like tandoori chicken or Peruvian chicken, you’ll love these oven-baked chicken legs. They are juicy, affordable, and so easy to make. 

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to bake chicken legs
4. How long to bake chicken legs
5. Tips to make the best recipe
6. Recipe and flavor variations
7. Storage instructions
8. More delicious ways to bake chicken
9. Frequently Asked Questions
10. Baked Chicken Legs (Chicken Drumsticks) (Recipe Card)

Why this recipe works

• Crispy outside and juicy inside. I’ve tested this recipe countless terms to guarantee perfection. These chicken legs are always perfectly juicy for a chicken that is notorious for sometimes being dry and chewy.
• No marinating time is required. You can prepare these chicken legs for baking in just a few minutes, and you don’t need to marinate them in advance. It’s one of the reasons why I love to make it for my family during the week when we are all in a rush.
• Versatile. Like chicken lollipops or boneless wings, these drumsticks pair well with almost anything.
• Works with legs or drumsticks. You can use chicken legs or drumsticks interchangeably.

What I love about this recipe is just how hands-off it is to make. Besides a quick seasoning, the oven takes care of all the hard work! 

Ingredients needed

This baked chicken leg recipe is very simple and besides the actual chicken and seasonings, there isn’t much else that goes into it. Here is what you’ll need: 

• Chicken legs. Use skin-on chicken legs or bone-in drumsticks for the crispiest baked chicken.
• Oyster sauce. Gives the chicken a rich umami flavor along with sweet and salty notes.
• Soy sauce. Balances out the richness of the oyster sauce.
• Honey or maple syrup. To add sweetness to the marinade. I prefer maple syrup as sometimes the honey can be a little overpowering. However, honey DOES give the skin a more sticky texture.
• Garlic. No chicken marinade is ever complete without some fresh minced garlic. 
• Olive oil. To help impart the marinade flavors into the chicken and also promote perfect roasting.
• Spices. I use red pepper flakes, salt, and freshly ground black pepper for this recipe. It’s simple but it lets the sauces do their thing.

How to bake chicken legs

Making this recipe follows a simple 3-step process. Ready to bake up some chicken?

Step 1-make the marinade: Whisk together the olive oil, soy sauce, oyster sauce, maple syrup or honey, minced garlic, salt, and spices.

Step 2- marinade the chicken legs: Put the chicken legs into a small bowl and pour the marinade into the bag. Ensure each drumstick is well coated.

Step 3-Bake the chicken: Line a baking sheet with parchment paper. Remove the chicken legs from the bag and arrange them on the sheet pan. Bake for 35-40 minutes, or until crispy on the outside.

Tips to make the best recipe

• For extra crispy skin, broil the chicken for 2-3 minutes at the end.
• Always use skin-on chicken pieces as this will help keep the meat moist and add flavor. Remember, you can always remove the skin afterwards.
• Leave room around each chicken leg when arranging them on the baking tray. The hot air circulating around the meat will cook them evenly and make them crispy on all sides.
• Let the chicken to rest for five minutes before serving allows the juices to distribute throughout the meat and keeps it tender.
• If you have leftover marinade, brush it over the chicken while they bake to infuse them with more flavor and keep them moist.

Recipe and flavor variations

The beauty of baking chicken legs from scratch is just how easy they are to customize. Here are some ideas.

Swap olive oil for sesame oil. The mild nutty and earthy flavor of the sesame oil pairs well with chicken and gives it an Asian feel.

Add a few drops of Sriracha to the marinade. Using Sriracha is the easiest way to control the chicken’s spiciness level.

Use other cuts of chicken. This marinade works perfectly for chicken thighs and wings. 

Coat them in lemon pepper seasoning. A classic seasoning for chicken, this one is always a winner.

Marinate them in a sauce. Brush some eel, katsu, or bulgogi sauce before roasting to give them an even more flavorful exterior.

Storage instructions

To store: Leftovers can be stored in the fridge in an airtight container. They keep well for at least four days.

To freeze: Place the baked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.

To reheat: Warm the chicken in the microwave for 20-30 seconds or in a preheated oven.

More delicious ways to bake chicken

• Baked chicken wings
• Baked chicken breast
• Peri Peri chicken
• Baked chicken tenderloins
• Baked chicken thighs
• Baked chicken leg quarters

Frequently Asked Questions