Oven Baked Chicken Legs: How To Cook Chicken Drumsticks

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Oven baked chicken legs keep well (refrigerated) and are great cold. They are terrific for healthy packed lunches and picnics.





When I was growing up, these chicken drumsticks were a staple of meals, leftovers, and packed lunches. We called this baked chicken "oven fried chicken."

All you need:

  • a package of raw chicken legs
  • a stove
  • a pan--approximately 13" x 7" for approximately 6 legs
  • oven mitts or potholders
  • tongs (or forks)

I no longer recommend using new glass baking pans due to reports of newer pans shattering.

Baking the Legs

  • Preheat the oven to 350 degrees.
  • Arrange the drumsticks in an uncovered roasting pan. The legs should not touch each other.
  • You don't need any cooking spray or fat. The legs will cook in their own fat.
  • Bake at 350 degrees for 90 minutes. After 45 minutes, use tongs to turn over each drumstick.
  • Refrigerate leftovers promptly. They will keep refrigerated for up to four days.

When is Chicken Done?

Chicken is cooked (done) when juices run clear, rather than bloody, when it is pierced with a fork.

You can bake to your desired level of crispiness.

Baking Other Chicken Parts

Thighs: Bake about an hour at 350 degrees.

Whole Leg (a leg and a thigh): Bake a little more than an hour at 350 degrees.

Chicken breast with bone: Bake about an hour at 350 degrees.

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