Crispy oven-baked chicken legs with a smoky spice rub and juicy dark meat.

Scale

6 bone-in, skin-on chicken drumsticks (about 2½–3 lb)

1 tablespoon olive oil

1½ teaspoons kosher salt

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.

2. Pat the chicken legs dry with paper towels.

3. Mix the seasonings in a small bowl.

4. Toss the chicken with oil, then rub with the seasoning blend.

5. Arrange in one layer with space between pieces.

6. Bake 40–45 minutes, rotating the pan if needed.

7. Cook to at least 165°F in the thickest meat without touching bone.

8. Rest 5 minutes before serving.

Broil for 1–2 minutes at the end for crispier skin, watching closely. Use a thermometer because drumstick size varies.

Keywords: oven baked chicken legs, baked chicken drumsticks, crispy chicken legs