Description
This recipe for Baked Chicken Legs offers a simple and foolproof method to achieve crispy, juicy chicken drumsticks using the oven. The chicken is seasoned with a savory blend of smoked paprika, garlic powder, sea salt, and black pepper, brushed with melted butter for flavor and crispiness, then baked to perfection at high heat. Ideal for an easy weeknight dinner, these baked chicken legs can be enjoyed immediately or prepared ahead for meal prep with convenient freezing and reheating tips provided.
Ingredients
Scale
Chicken and Seasonings
- 6 medium chicken drumsticks (~1 1/2 lb)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Fat for Brushing
- 1/4 cup unsalted butter, melted (alternatively olive oil or avocado oil)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil and place an oven-safe rack on top to allow air circulation for crispiness.
- Dry the Chicken: Pat the chicken drumsticks dry thoroughly with paper towels to remove excess moisture, which helps the skin crisp up during baking. Arrange the drumsticks evenly on the rack.
- Brush and Season: Brush each drumstick generously with the melted butter, ensuring an even coating. Sprinkle the smoked paprika, garlic powder, sea salt, and black pepper evenly over the chicken to coat all sides.
- Bake the Chicken: Place the baking sheet in the oven and bake the chicken legs for 25 minutes. Carefully flip each drumstick over and continue baking for an additional 10 to 20 minutes. Use a meat thermometer to check for an internal temperature of 170°F (77°C), ensuring the chicken is fully cooked and safe to eat.
- Optional Crisping Under Broiler: If you prefer extra crispy skin, set your oven to broil and place the drumsticks under the broiler for a couple of minutes. Watch carefully to avoid burning.
- Rest Before Serving: Remove the chicken from the oven and let it rest for 5 minutes. This allows juices to redistribute, resulting in moist, tender meat.
Notes
- Serving size is 1 drumstick.
- For juicier chicken with extra crisp skin, ensure the chicken is patted dry before seasoning.
- Store leftovers in an airtight container in the fridge for 3-4 days. Skin will soften but can be crisped again in the oven or under the broiler.
- Reheat in the oven at 350°F for best texture; microwaving will soften the skin.
- For meal prep, brush and season raw chicken, then freeze. This makes baking later more convenient and keeps chicken juicy.
- Freeze raw chicken drumsticks for 9-12 months; baked chicken is best consumed within 3-4 months after freezing.
- Freeze by arranging drumsticks on a parchment-lined baking sheet until solid, then transfer to a zip lock bag to prevent sticking.
- Always thaw frozen chicken before reheating for best results.
Nutrition
- Serving Size: 1 chicken drumstick (approx. 120g)
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 95 mg
