It takes just 10 minutes of prep to get these easy crispy baked chicken drumsticks in the oven. With perfectly crispy skin these chicken legs come out juicy every time! This recipe was originally published on October 15, 2011 and updated on January 23, 2021.
I spend a lot of time every couple of weeks doing some meal planning. I’m the kind of person who makes a meal plan and sticks to it. I have a note in my phone that I adjust as needed, but once I get my groceries, it’s pretty set in stone.
There’s always some form on chicken on the menu. If there is a good deal on chicken thighs, I’ll add my perfectly roasted chicken thighs to my plan.
If drumsticks are on sale I’ll make either these crispy ones with thyme and garlic or I’ll go for my Buffalo chicken legs. Depends on my mood.
I think everyone needs a good chicken recipe in their back pocket. This one is perfect for busy weeknights when you don’t have a lot of brain power to pull something more intricate together.
This is usually a Thursday night for me. By this point during the week I’m pretty exhausted.
These drumsticks have a slight crunchy skin and the meat just falls off the bone. They are so extremely easy to make that you won’t believe how good they taste.
How to get extra crispy skin in the oven
They key to extra crispy skin? Roast the chicken legs at a high temperature. This is the same method I use for my crispy roasted chicken thighs. For the drumsticks, I cook them at 425F. Be prepared for a little bit of smoke in your kitchen–but it is worth it.
To limit some of the smoke, trim off some of the excess fat before roasting. This eliminates some of the fat drippings which will lessen the amount of smoking from the chicken.
Do I need flour or breadcrumbs for crispy chicken?
Absolutely not! These are not “fried” or “faux fried” chicken legs, which means no breading required! What makes these drumsticks crispy is the fat/skin itself and that is what makes these end up so crispy and juicy.
The other thing to keep in mind with this recipe is to eat them the first night you make them, they won’t be crispy the next day.