For a quick and easy weeknight meal, try crispy baked chicken drumsticks and thighs. Just coat the pieces of chicken legs with seasonings and cook in the oven for the perfect dinner.
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I’m adding an easy keto chicken legs dish to my collection of low carb chicken recipes. Tt’s a great recipe for busy days like my shake and bake chicken and slow cooker chicken legs and thighs.
I created a healthy chicken legs recipe to use up some frozen chicken in our freezer. The cooking method used makes the outside nice and crispy. It’s perfect for making chicken drumsticks and or thighs in the oven.
These crispy baked chicken legs are so simple to make. You’ll just need to coat the chicken pieces with a spice blend then bake. It couldn’t get any easier!
Ingredients
There really isn’t much to this baked chicken leg quarters recipe. I used five whole chicken legs that I cut into thighs and drumsticks. Then I dumped them in a large zipper bag to coat each piece with seasonings.
The seasonings I used were a Cajun blend, garlic powder, smoked paprika, onion powder, thyme, cayenne pepper, kosher salt, and black pepper. It’s a nice combination of spices for baked chicken legs and thighs.
I find that kosher salt sticks to the meat better than regular salt. But if you don’t have it any regular table salt can be used instead.
Instructions
There’s very little work involved to make these crispy baked chicken drumsticks and thighs. It’s one of the easiest keto recipes to make when you need a no fuss dinner.
I like to use a big zipper bag to coat the seasoning onto the chicken. But you can mix the spices in a small bowl then rub it onto the chicken if you prefer. The seasoned chicken is then placed onto a baking sheet greased with a little cooking spray.
To make the chicken crispy, I bake it in a 450°F preheated oven at the start of cooking. This crisps up the outside skin. But you have to be careful not to burn the outside.
After about 15 minutes, the oven temperature is reduced to 375°F until the meat is done. For a slower cook, it’s best to bake at 350 degrees or less at the end. It will just require a longer cooking time.
The best way to determine whether the meat is fully cooked is to use a meat thermometer. This also ensures that you don’t overcook the meat which can make it dry.
I put the thermometer into a thick area on one of the chicken thighs near the bone. The meat is done when it reaches 165°F.
Quick tips
Baking at a high temperature first and then lowering the temperature to finish cooking is what’s important in this crispy baked chicken drumsticks recipe. It’s not the spice blend. I often add a little bit of this and that when it comes to spices without really measuring things out.
Feel free to adjust the seasoning blend to suit your taste. I love spicy food and the amount of cayenne in the recipe was too much for my husband and son, but not enough for me.
Smoked paprika gives a touch of sweetness as well as a lovely color. I used a cajun spice blend because I had it, but you can replace that with seasonings of your choice.
Related recipes
Want another great keto chicken thigh recipe? Take a look at my keto fried chicken. It can bee cooked in an air fryer or the oven.
The following wing recipes can also be made with chicken leg pieces instead:
It would be boring to eat the same baked drumsticks recipe over and over. That’s why it’s great to spice things up a bit or change it around with different chicken leg and thigh recipes.
The keto chicken dish that my family enjoys most is my Filipino chicken adobo. It’s a classic in our home. But my family loves this crispy baked chicken drumsticks and thighs recipe too!
For another easy baked dish, try a simple asparagus stuffed chicken.
Equipment
The following items are used in the recipe:
- Zipper Bag or Covered Container
- 2 Sheet Pans
- Meat Thermometer
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Recipe
Crispy Baked Chicken Drumsticks & Thighs (Legs)
Video
Ingredients
- 5 whole chicken legs cut into thighs and drumsticks
- 4 teaspoons Cajun seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Combine all spices in a large zipper bag.
- Line two jelly roll pans with foil and place cooling racks on top of each.
- Coat each piece of chicken with spices by shaking in the bag.
- Place each coated piece of chicken on baking rack.
- Bake at 450°F for the first 20 minutes then reduce temperature to 375°F. Bake until skin is crispy, about 30 minutes longer. Meat is done when thermometer reads 165°F near bone.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in April 2019. Originally published March 2016.
Wendy M Hewett
Hot! I'll reduce the cayenne pepper next time. Really crispy and tasty.
Suzanne Watts
I was out of some of the spices. So I just kind of skipped them. I only put the chicken in the oven for 12 minutes at 450 degrees and then I reduce the temperature down to 350 and cooked it for an additional hour. The chicken was amazing. I will definitely do this recipe again.
Connie
You start the recipe saying sheet pan then you change it to jelly roll pan. Can you use a sheet pan? How do you get the crispiness with the sheet pan? I am confused
Lisa MarcAurele
The sheet pan I use is actually a jelly roll pan with the rimmed edges. It does help to lift the chicken on a rack to keep the bottom crispy too.
Rachel
This recipe is so simple and so delicious! I’ve never been able to make crispy chicken in the oven until this recipe! Love it! Thank you for sharing!
Nolan
excellent
Lori
I love this recipe. It's amazing
NANCY SACCOCCIO
Just made these and had to stop myself from eating it all. Lucky for me no one else in my house will eat chicken legs!! I may try it with chicken breasts too. Made a blue cheese dip to have with it. Easy peasy meal for the tired moms out there!Thanks.
Ellen Martens
DON’T WASH CHICKEN SAYS CDC:
https://www.cdc.gov/foodsafety/chicken.html
Lisa MarcAurele
I rarely wash chicken.
Mary Louise Rink
Way too salty
Lisa MarcAurele
Did you use the kosher salt or another salt?
Len
These are great. They were a bit spicy so next time I"ll cut back on the cayenne. We think wings done with this spice and cooked less time will make great tailgate food, Thanks for a great recipe and cooking method
Lisa MarcAurele
Agree! I have to reduce the cayenne when I make these for my husband as he prefers medium or mild.
Ann
Parchment paper is great but I found a better idea, the silicone mats that are made for BBQ's are great to line a pan with as well, no sticking and easy clean up 🙂
Lisa
I love using the silicone baking mats. Super easy cleanup!
EasyRoasted5
I’ve tried a lot of crispy baked chicken legs, and with this one I feel like
I finally hit gold! Full chicken taste, beautiful gold colour, perfect salt,
no fussy steps and done in the same amount of time (or less) as other recipes.
How nice easy and tasty. This crispy baked chicken legs was too yummy!
EasyRoast
Baked Crispy Chicken Legs – A few simple tricks makes this chicken legs crispy on the outside, tender and juicy on the inside, and ridiculously flavorful. It’s quick, easy, paleo, gluten-free and only requires 10 mins prep.
Marilyn
I love this idea, and have tried it many times, only to end up with the bottom portion of the "breeding" falling off or worse, sticking to the pan! I use Pam spray, olive oil, to no success. Any ideas?
Lisa
You could try raising in on a baking rack so it's not resting completely on the pan.
Pattie
The 2nd time I made these I used parchment paper to line the bottom of my pan and all the "breading" stayed on.