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Close-up of roasted chicken drumsticks showing glistening oil and cracked black pepper. (Crispy Oven Baked Chicken Legs)

Crispy Oven Baked Chicken Legs with Shatteringly-Crisp Skin

Master the art of Crispy Oven Baked Chicken Legs with this professional guide. Achieve deep golden-brown, puckered skin and juicy meat using a simple high-heat technique and a secret ingredient for maximum crunch.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 drumsticks
Course: Dinner, Lunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 5 large Chicken Drumsticks Skin-on, bone-in
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • 1 tsp Sea Salt (6g)
  • 1/2 tsp Cracked Black Pepper (1g)
  • 1 tbsp Dried Parsley Flakes (1g)
  • 1 tsp Baking Powder (5g) Aluminum-free

Equipment

  • 1 Rimmed Baking Sheet To catch drips and distribute heat.
  • 1 Wire Cooling Rack Essential for 360-degree airflow.
  • 1 Instant-Read Meat Thermometer To ensure internal temperature reaches 175°F (80°C).

Method
 

Preparation
  1. Pat the chicken drumsticks extremely dry with paper towels. Any surface moisture will prevent the skin from crisping.
  2. Preheat your oven to 425°F (220°C). Place a wire rack inside a large rimmed baking sheet.
Seasoning
  1. In a large bowl, toss the drumsticks with olive oil, sea salt, cracked black pepper, and baking powder until evenly coated.
Baking
  1. Place drumsticks on the wire rack, leaving space between each. Bake for 35-40 minutes.
  2. Flip the drumsticks halfway through. Roast until the skin is deep golden-brown and puckered, and the internal temperature is 175°F (80°C).
Finishing
  1. Remove from the oven and immediately sprinkle with dried parsley flakes. Let rest for 5 minutes before serving.

Notes

Use a wire rack to ensure the bottom of the chicken doesn't get soggy.
Ensure the baking powder is aluminum-free to avoid a metallic taste.