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Simple ingredients and minimal preparation make this recipe for Baked Chicken Legs Drumsticks great for weeknight meals.
Whether you’re cooking for yourself or your family, these Easy Baked Chicken Legs will surely be a hit! The uncomplicated ingredients and minimal prep time make it an ideal dish for a midweek meal.
Plus, with only two tablespoons of olive oil in the recipe, you can feel good about serving this delicious meal without worrying about unhealthy fats or extra calories.
Why This Recipe Works
- The olive oil and Dijon mustard add a rich and flavorful base to the chicken with a kick of tanginess.
- Seasoned salt and spices boost the overall flavor without overpowering the chicken.
Chicken Leg Buying Guide
When buying chicken, look for organic or free-range chickens, as they will be of higher quality than their lower-grade counterparts. Check that the skin is not overly dry and that the legs look plump and firm with pink-colored meat.
If possible, opt for air-chilled legs over those that have been water-chilled to maintain their flavor and texture.
Finally, if you’re buying pre-packaged chicken legs, look for ones labeled as “no-antibiotics” or “hormone-free.”
Ingredient Notes
Chicken Legs – We recommend using organic or free-range drumsticks, but you can use whatever chicken your budget permits. You can also use chicken thighs or leg quarters, but the cooking times may vary.
Olive Oil – Extra-virgin or regular olive oil will suit this recipe.
Garlic – Fresh garlic will give the best flavor to this dish, but you can also substitute it with a teaspoon of garlic powder added to the spices.
Mustard – Dijon mustard is a great option for this recipe, but you can also use yellow, spicy brown, or whole-grain mustard.
Seasoned Salt – You can use any seasoned salt you like or swap it out for kosher salt if needed.
Paprika – Sweet paprika is a milder option, while smoked paprika will add an intense smoky flavor to the chicken.
Onion Powder – Granulated onion can also be used in place of the powdered version.
How to Tell When Chicken Legs or Drumsticks Are Cooked
If you want to ensure chicken legs are cooked through, use a thermometer. Chicken legs should reach 165°F/74°C to 170°F/77°C internally, so check the thickest part of the leg (be careful not to touch the bone) and remove them from the oven once they’re done.
If you don’t have a thermometer, you can cut into one of the larger pieces to ensure that there is no pink in the meat and the juices run clear.
Step By Step Instructions
Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper or foil.
Combine the oil, minced garlic, and mustard in a small mixing bowl, stirring until well blended.
In another bowl, mix together the seasoned salt, pepper, paprika, and onion powder.
Place the chicken legs in a large resealable plastic bag, then pour the mustard and garlic mixture over them.
Seal the bag and toss until the drumsticks are coated. Place them on the prepared baking sheet.
Bake for 30 minutes or until the internal temperature reaches 165°F/74°C.
Remove from oven, let cool for 5 minutes, then serve. Enjoy!
Erren’s Top Tips
- For crispy skin, don’t overcrowd the pan – The skin of the chicken will become soggy if the pan is overcrowded and the chicken is steaming instead of roasting.
- Don’t cover the chicken with foil when cooking. In addition, covering the pan with foil will produce steam, which will soften the skin rather than crisp it.
- Use a meat thermometer – As chicken legs differ in size, it’s a good idea to use a meat thermometer instead of cooking time. A safe cooking temperature for cooked chicken is 165°F/74°C to 170°F/77°C.
Storage & Freezing Instructions
Storing Leftovers: Store leftovers in an airtight container or ziplock bag. With proper storage, these delicious baked chicken legs can last up to three days in the refrigerator or up to three months in the freezer.
Freezing Instructions: Once cooled, wrap each piece of chicken in plastic wrap or aluminum foil and place them in a resealable freezer bag. Make sure to squeeze out as much air as possible and label the bag with the contents and date before freezing. When ready to eat, let the chicken legs thaw overnight in the refrigerator or reheat them from frozen.
The Perfect Pairings
Baked Chicken Legs and Drumsticks pair well with potatoes, rice, and various vegetable side dishes. Below are a few ideas:
- If Mashed Potatoes are a family favorite, serve these Baked Chicken Drumsticks with our classic Mashed Potatoes, Creamy Mashed Sweet Potatoes, or Sour Cream Mashed Potatoes.
- Love Roasted Potatoes? Crispy Roasted Potatoes are always a popular choice, or for something a bit different, try our Garlic-Roasted Potatoes or Potato Wedges.
- If you prefer rice dishes, try our delicious Rice Pilaf or Easy Mushroom Rice.
- Our most popular vegetable sides are our Best Ever Broccoli, Roasted Brussels Sprouts, and our Creamy Brussels Sprouts with Bacon, and they all go great with this recipe.
Recipe
Easy Baked Chicken Legs Drumsticks
Ingredients
- 2 lbs chicken legs drumsticks
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 tablespoons dijon mustard
- 2 teaspoons seasoned salt (or kosher salt)
- 1 teaspoon black pepper (freshly ground)
- 2 teaspoons paprika (sweet or smoked)
- 2 teaspoons onion powder
Instructions
- Preheat the oven to 400°F/200°C
- Line a baking sheet with nonstick aluminum or regular foil lightly sprayed with nonstick cooking spray. Set aside.
- Remove drumsticks from the packaging and pat them dry with paper towels. Then add the chicken to a large Ziplock bag.
- Whisk together the oil, minced garlic, and mustard in a small mixing bowl, and add it to the bag with the chicken. Seal the bag and work the mustard mixture around the chicken to coat.
- In a separate bowl, mix the seasoned salt, pepper, paprika, and onion powder in a separate bowl, then add the mixture to a large zip-lock bag.
- Place the coated chicken legs on the prepared baking sheet and coat them on all sides with the spice mixture. Bake for 30 to 40 minutes or until the internal temperature reaches 170°F/77°C.
Tips
- For crispy skin, don’t overcrowd the pan – The skin of the chicken will become soggy if the pan is overcrowded and the chicken is steaming instead of roasting.
- Don’t cover the chicken with foil when cooking. In addition, covering the pan with foil will produce steam, which will soften the skin rather than crisp it.
- Use a meat thermometer – As chicken legs differ in size, it’s a good idea to use a meat thermometer instead of cooking time. A safe cooking temperature for cooked chicken is 165°F/74°C to 170°F/77°C.
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