Description

Oven-baked chicken legs are a simple and delicious meal, perfect for any occasion. With a blend of flavorful spices and a crispy finish, these drumsticks are sure to be a hit at your dinner table.

Ingredients

Scale

8–10 chicken drumsticks (approximately 3.5–4 pounds)
1 tablespoon olive oil
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
Fresh parsley or cilantro, chopped (for garnish)

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the Chicken: Pat the drumsticks dry with paper towels to remove excess moisture. This helps achieve a crispy skin.
Season the Chicken: In a large bowl or resealable plastic bag, combine the olive oil, kosher salt, garlic powder, paprika, brown sugar, dried oregano, ground cumin, crushed red pepper flakes, and black pepper. Add the drumsticks and toss until they’re evenly coated with the seasoning mixture.
Arrange on Baking Sheet: Place the seasoned drumsticks on the prepared baking sheet in a single layer, ensuring they aren’t touching each other.
Bake: Bake in the preheated oven for 20 minutes. Remove from the oven, flip each drumstick, and continue baking for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley or cilantro if desired.

Notes

For extra crispy skin, place the drumsticks under the broiler for 2-3 minutes after baking, keeping a close eye to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.