Crispy Baked Chicken Legs Recipe
These Oven-Baked Chicken Legs (Drumsticks) are tender and juicy on the inside and perfectly crispy on the outside. Seasoned with a simple, flavorful, and delicious homemade poultry seasoning, they’re super easy to make and a guaranteed hit with both kids and adults alike!
Servings: 8 servings
Ingredients
- 2 pounds chicken drumsticks cleaned, with the excess fat removed
- 2 tablespoon olive oil
- 2 tablespoon poultry seasoning or seasoning of choice
- ½ teaspoon salt plus more if desired
- ½ teaspoon black pepper plus more if desired
- 2 teaspoon baking powder
Instructions
- Place a cooling rack over a large baking sheet and layer with paper towels. Arrange the chicken on top of the wire rack and tent with more paper towels. Transfer to the refrigerator for at least two hours, ideally overnight. If you are short on time, use paper towels to pat the chicken legs as dry as possible.
- Preheat the oven to 400 ℉, discard the paper towel from the cooling rack, and spray it with non-stick cooking spray.
- In a large mixing bowl, combine the olive oil with the poultry seasoning, salt, black pepper, and baking powder. Add the chicken to the bowl and gently mix to coat (I’ve found that using my hands works best to distribute the seasoning evenly).
- Transfer the chicken legs to the top of the wire rack, leaving space between each of them for even baking. Cook in the oven for 35-40 minutes or until a digital meat thermometer reads 165 degrees F when inserted into the thickest part of the chicken.
- Remove the chicken from the oven and allow them to rest for 5 minutes before serving.
Notes
- Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
Nutrition
Calories: 156kcal | Carbohydrates: 1g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 226mg | Potassium: 279mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
