Crispy Oven-Baked Chicken Legs with Rosemary and Garlic

Make crispy oven-baked chicken legs with juicy fall-off-the-bone meat, seasoned with rosemary, garlic, and paprika. An easy family dinner ready in about an hour.

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken recipe, comfort food, dinner recipe, easy meals

Servings: pieces

Calories: 301kcal

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Kitchen Essentials

Aluminum Cake Pan

Casserole Set

Ingredients

6 Chicken Legs drumsticks
1 Tablespoon Olive Oil

Chicken Seasoning Mix

2 Teaspoons Paprika
1½ Teaspoons Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Parsley plus extra for garnish
½ Teaspoon Black Pepper
½ Teaspoon Dry Mustard

Instructions

Preheat your oven to 425°F (220°C).
Trim away any loose skin or excess fat from the drumsticks. Pat them completely dry with paper towels.
6 Chicken Legs
Place the chicken in a large resealable bag. Drizzle in the olive oil, seal the bag, and shake until every piece is lightly coated.
1 Tablespoon Olive Oil
Add the paprika, salt, onion powder, garlic powder, rosemary, parsley, pepper, and ground mustard. Seal the bag again and shake until the seasoning evenly coats each drumstick.
2 Teaspoons Paprika, 1½ Teaspoons Salt, 1 Teaspoon Onion Powder, 1 Teaspoon Garlic Powder, 1 Teaspoon Dried Rosemary, 1 Teaspoon Dried Parsley, ½ Teaspoon Black Pepper, ½ Teaspoon Dry Mustard
Line a baking sheet with aluminum foil and lightly coat it with non-stick cooking spray.
Arrange the drumsticks in a single layer on the baking sheet using tongs.
Bake for about 50 minutes, flipping halfway through. The chicken is safe at 165°F, but for incredibly tender dark meat, continue cooking until the thickest part reaches 185–195°F.
Let the chicken rest for 5 minutes before serving. Sprinkle with a little extra parsley if desired.

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Notes

My Best Tips for Extra Crispy Chicken

These little steps make a noticeable difference.

Pat the Chicken Completely Dry

This is probably the biggest secret to crispy skin. Any moisture left on the surface creates steam in the oven, which softens the skin instead of letting it brown.

Don't Skip the Olive Oil

A light coating of oil helps the spices stick while encouraging the skin to crisp and develop rich color.

Cook Dark Meat a Little Longer

Many people stop cooking chicken as soon as it reaches 165°F, but drumsticks actually improve when cooked a bit higher. Between 185°F and 195°F, the connective tissue breaks down, making the meat incredibly tender.

Let It Rest

Giving the chicken five minutes before serving keeps the juices inside the meat instead of running onto the plate.

Nutrition