Every bite of these chicken legs is unbelievably tasty. The outside is golden, and the inside is juicy and tender. With just a few simple ingredients, we turn ordinary chicken drumsticks into extraordinary.
This is one of those recipes that I get excited about. It’s so easy to make and the results are always awesome. It’s easily adjustable too – you can double or triple the recipe for a crowd, or even add a bit of kick of heat and serve on game day. I think you’re really gonna love this recipe!.
Chicken drumsticks are the star of his show, and I love that they’re still very affordable. You can often find packages of drumsticks for a lot less money than any other chicken part. That’s fine with me! Even if it’s a large package i’ll use what I need now and freeze the rest for later.
Dry herbs and spices like paprika, onion powder, garlic powder, rosemary, parsley, ground mustard, salt, and pepper will be used to season the food. Then we’ll use a tablespoon of olive oil to hold all the seasonings to the chicken and help get that golden crisp skin we love to much.
This recipe is SO easy. We simply mix herbs and spices in a small dish. Add the chicken legs to a large, gallon-sized ziptop bag and add the olive oil. Seal the bag and roll those legs around for a minute to distribute the oil evenly on all the chicken. Then, open the bag, pour in the seasonings, close the bag and do the shake thing. Take a minute or so to do this and massage the chicken to really get that seasoning well distributed.
Set aside for a minute and preheat your oven to 425°(F) and line a baking sheet with aluminum foil. Give the foil a good spray with non-stick cooking spray. This is important as the chicken will stick without it.
Now take the chicken out of the bag and place on the foil lined sheet. Then into the oven it goes for 40 minutes.
After 40 minutes the chicken will be a beautiful golden color and the inside will be at least 165°(F) when checked with an instant read thermometer. In fact, it will probably be closer to 185-195°(F) which is exactly what we want!
As a home cook, learning how to properly bake chicken is an invaluable skill. Perfectly cooked chicken that is juicy and flavorful on the inside and crispy on the outside is simple to achieve when you understand the fundamentals. In this comprehensive guide, we’ll explore everything you need to know to confidently bake chicken to perfection at 425°F.
Determining Bake Times
When baking bone-in skin-on chicken pieces like thighs drumsticks, wings, or bone-in breasts at 425°F, the ideal bake time is typically 30-40 minutes. Boneless, skinless breasts will take less time, usually around 15-20 minutes.
For bone-in cuts, the thickness of the pieces will impact cook time. Thicker cuts need more time. A whole unstuffed chicken requires 1 hour 15 minutes to 1 hour 30 minutes, depending on the size. Stuffing adds insulation, so stuffed chickens take closer to 1 hour 45 minutes.
These bake times are a good place to start, but if you only use them, your food could be undercooked or overcooked. An instant-read thermometer is essential for accurately gauging doneness.
Key Factors That Affect Bake Time
Many variables impact how long chicken needs to bake at 425°F Understanding these factors will help you determine the perfect bake time for your specific circumstances,
Chicken Cut
The cut of chicken makes the biggest difference. Boneless breasts bake quickly while bone-in thighs bake slower due to the bone insulating the meat.
Weight
Heavier pieces require more bake time. When cooking a whole bird, weight greatly impacts time needed.
Bone-In vs Boneless
Bones conduct heat slower than meat, acting as an insulator and lengthening necessary bake time.
Skin-On vs Skinless
Skin provides insulation that retains moisture but needs extra time to crisp up. Skinless cooks fastest.
Thickness
Thicker cuts take longer at a given temperature. Thinner pieces cook through quicker.
Brining
Soaking chicken in a saltwater brine solution before baking keeps the meat moist, but it may take a little longer to bake.
Oven Accuracy
If your oven runs hot or cold, adjust bake time accordingly. Use an oven thermometer to check.
Temperature
Room temp chicken bakes quicker than cold chicken straight from the fridge. Frozen must be thawed first.
How to Tell When Chicken is Done
An instant-read thermometer inserted into the thickest part of the chicken—avoiding bone—is the best way to determine doneness. Chicken is safe to eat once it reaches an internal temperature of 165°F. For the most tender, juicy meat, don’t overcook beyond 170°F.
If you don’t have a thermometer, piercing the chicken with a fork and checking that the juices run clear is another doneness indicator. The meat near the bone should no longer be pink.
Why Resting is Essential
After removing chicken from the oven, let it rest at least 5 minutes, preferably 10. This allows juices to redistribute through the meat for more tender, flavorful results. Tent loosely with foil to keep warm.
If you skip the rest, the chicken’s juices will leak out when you cut it, leaving the meat dry. Be patient—the wait is worth it!.
Additional Tips for Perfectly Baked Chicken
Follow these tips for the highest quality baked chicken every time:
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Thaw frozen chicken safely in the fridge before baking. Never bake frozen.
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Pat chicken dry before seasoning to help flavors adhere.
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Brush chicken with oil or melted butter before baking for enhanced browning.
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Use a baking sheet with a wire rack to allow airflow for crunchy skin.
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Bake breast-side up for even cooking, flipping halfway if needed.
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Add aromatics like garlic, herbs, citrus, or onions to infuse flavor.
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Preheat oven fully before baking. Preheat time depends on oven size.
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Rotate pans and switch oven racks halfway through baking to promote even cooking.
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Tent with foil if chicken is browning too quickly before fully cooked.
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Check for doneness early to prevent overcooking. You can always cook longer if needed.
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Let chicken rest before carving for maximum juiciness.
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Clean up oven spills immediately to avoid burning the next time.
Frequently Asked Questions
How long should I bake chicken drumsticks or thighs at 425°F?
Bone-in, skin-on drumsticks and thighs take 30-40 minutes at 425°F. Check temperature to ensure 165°F.
Can I bake chicken straight from the fridge?
One hour at room temperature before baking will help the chicken taste its best. Cold chicken from the fridge needs slightly longer.
What temperature should baked chicken reach before removing from oven?
Chicken is safe to eat and properly cooked once it reaches an internal temperature of 165°F. Don’t overcook past 170°F.
My chicken skin isn’t crispy. What can I do?
Broil for a few minutes at the end to crisp the skin. Another option is to bake at 450°F for the last 10-15 minutes.
How can I prevent chicken from drying out when baking?
Brining helps chicken retain moisture. Basting with butter or oil also prevents drying. Don’t overcook, and let rest before serving.
What are good side dishes with baked chicken?
Roasted vegetables like potatoes, carrots, or Brussels sprouts pair well. Rice, quinoa, pasta, and salad sides work nicely too.
How do I know when a whole chicken is fully baked?
Check the internal temp in the thickest part of the thigh for 165°F. The juices should run clear when pierced. Allow 1-1.5 hours depending on size.
Can I bake frozen chicken at 425°F?
Never bake frozen chicken. Always thaw in the refrigerator 1-2 days before baking for food safety.
Conclusion
Mastering baked chicken takes experimentation to determine what works best for your oven and taste preferences. Follow the tips above for tender, juicy chicken every time. An instant-read thermometer is the most reliable way to test doneness when baking chicken at 425°F or any temperature.
Pro Tip: Chicken Legs are Better at 185-195°(F)!
The rule of cooking chicken to a minimum internal temperature of 165°F has been well-established for quite some time. For the best results, though, it’s usually best to heat darker meats like chicken legs, thighs, or the whole leg quarter above this temperature. When meat is heated to about 185°F, the collagens inside start to break down, which makes dark poultry meat juicy and “fall-off-the-bone” tender.
Check out this great article by America’s Test Kitchen regarding “overcooking” chicken drumsticks and thighs.
Let Rest and Serve
Carefully remove the chicken to a plate or platter and let it rest for 5 minutes before serving.
