Name: Oven Baked Chicken Legs
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 lbs chicken legs or drumsticks (about 6 to 8 medium drumsticks); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried oregano (OR thyme OR parsley); salt & pepper (to taste (I use about 1.5 teaspoons sea salt)); fresh parsley (to serve); 2 tablespoons Dijon mustard; 1.5 tablespoons honey (OR maple syrup; add more to taste); 1.5 tablespoons lemon juice (about half a juicy lemon); 2 teaspoons olive oil; salt, pepper, garlic powder, onion powder and dried herbs (to taste)

These Oven Baked Chicken Legs are so easy to make, and they always come out fall-off-the-bone tender and juicy! A flavorful garlic herb seasoning adds flavor to the chicken, and we finish it with the BEST sticky lemon glaze!

Overhead view of baked chicken legs in a white casserole dish.

The juiciest baked chicken legs!

Sometimes, you need the basics for dinner. Just like my oven baked chicken breast and my oven baked chicken thighs (both reader favorites!), these oven baked chicken legs are a staple in my home.

When it comes to chicken drumsticks, I prefer them sticky and juicy over crispy. Also, for crispness? Nothing beats the air fryer, but we are using the oven here, so juicy it is.

We start by dry-rubbing the chicken (no need to wait for a marinade), bake it until it’s almost done, then add a delicious lemon glaze for just the last 10-15 minutes so it doesn’t scorch and turn bitter.

These are perfect with so many side dishes, but most of all, I serve them with something to mop up the impossibly delicious pan sauce. Dinner rolls, white bread, rice, pasta… Whatever I serve it with, it’s always a hit with my family!

Close up photo of an opened baked chicken leg.

Ingredients I use for Baked Chicken Legs

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredients for oven baked chicken legs with text labels.

Chicken: I like to use 2 pounds of chicken legs/drumsticks here. You can double the recipe, but you need to bake the chicken in two casserole dishes if you do. You can also do chicken leg quarters, but they take longer in the oven.
Honey: Feel free to use maple syrup instead of the honey.
Seasoning: You can use a store-bought garlic herb seasoning blend if you prefer.
Parsley: I know we often use parsley just as garnish, but it really does add something delicious to this recipe, so I highly recommend it if you have some on hand!

How to Make Chicken Legs in the Oven

Let’s quickly walk through the steps of my recipe here, with all of the tips I know from making this over and over, to make sure the chicken turns out perfectly every time for you!

Seasoned chicken legs in a casserole dish. — season chicken and roast

Lemon glaze in a measuring cup. — season chicken and roast

How to make this recipe a success

Use the right dish: I like to use a 9×13 inch ceramic casserole dish for this recipe. I like the way ceramic bakes better than glass here, but glass will do if that’s what you have. I avoid using a metal pan or a sheet pan, because we want to keep things juicy and sticky!
Season the chicken: well When you season the chicken, make sure to also season UNDER the skin, not just on top! We want to get as much flavor on the meat as possible.
Make the first roast long enough: Once the glaze is on, you don’t want to keep the chicken in the oven for more than 10-15 more minutes – else, the honey in the glaze may burn and taste bitter in the end. So, make sure you roast the chicken until it’s cooked through – then add the glaze and finish roasting.
Adjust the glaze to taste: Depending on how tart your lemon is, you may want to add a little extra honey to the glaze. You can also add some salt, pepper, garlic powder and onion powder to the glaze if you like your food strongly seasoned. I always add a pinch of salt, and more seasoning when I feel like it.
It’s a lot of glaze: Yes, it will seem like a lot of glaze, but just keep brushing it on. A lot of it will flow down the chicken with some of the juices, collect in the dish and bake into the most delicious pan sauce. So, use it all!
Remember to lower the temperature: Once the glaze is on, we reduce the oven temperature from 425°F to 400°F. Again, this is so the glaze doesn’t scorch. Don’t skip this step!

How to tell when chicken is done?

Use an instant-read thermometer to test the chicken at the thickest part. Chicken is safe to eat at 165°F according to the USDA. However, chicken legs are the tastiest at 175-180°F!

In this recipe, I like to bake the chicken to 165°F without the glaze to make sure it’s safe, then add the glaze and finish baking to ~180°F.

What to do with leftovers

When I have leftovers (or when I bake a double batch on purpose), I like to pick the meat off the bones, mix it with any remaining pan juices and refrigerate it in an airtight covered container for up to 3 days.

I use it in salads for quick lunches, or stir it into creamy garlic parmesan orzo!

What to serve with chicken legs

Like I said, this works with anything that lets you mop up the delicious pan juices! Plus, I like to add some greens on the side. Our favorites: