Best Oven Baked Easy Chicken Leg Recipe – Shared over 250,000 times!

Name: Oven Baked Easy Chicken Leg Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 2 1/2 pounds chicken legs ((about 10 legs)); 3/4 cup honey; 1/2 cup soy sauce; 1/4 cup ketchup; 2-3 cloves garlic (minced (or 1 heaping teaspoon of preminced garlic))

By Melissa Griffiths

4.97 from 175 votes

Updated Apr 30, 2025

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This simple 5-ingredient recipe is seriously the BEST Chicken Leg Recipe! Sweet, tangy, and perfectly sticky, these baked drumsticks are a huge hit and this recipe has been shared over 250,000 times!

This simple 5 ingredient chicken leg recipe makes the best baked chicken legs I have ever had in my whole life! (And the masses agree - this recipe has been shared more than 250,000 times!)

⭐️⭐️⭐️⭐️⭐️

The sauce was so easy but so tasty! Sweet and tangy and perfectly sticky once it set for a few minutes. This was perfect for a quick and simple meal.

–Hannah

My 2 Best Tips For This Baked Chicken Leg Recipe
Oven Baked Easy Chicken Leg Recipe Recipe
Recipe FAQs
More Easy Chicken Recipes to Try

My 2 Best Tips For This Baked Chicken Leg Recipe

Pick the Right Pan: You will need a pan with sides to keep in all the juice and sauce and big enough that the sauce spreads out so the chicken isn’t drowning in it. My pan is 11×15 inches, and it’s just right. The legs will caramelize best if half of the chicken is poked out of the sauce while cooking!
Flip Halfway Through Baking: After the chicken legs cook for 45 minutes, take the pan out of the oven and flip the meat over so that the bottom that was in the sauce is now on top out of the sauce. This will make sure all of the meat, top and bottom, are sauce-y and sticky and oh, so good!

🩷 Melissa

Not only is this one of my kids’ favorite ways to enjoy chicken, but this recipe is also on its way to breaking the internet! For real.

I knew it was delicious and easy, but after being shared more than 250,000 times and receiving oodles of reviews from people who’ve made it, I almost can’t believe how much you guys love this recipe!

The sauce is truly addicting. You’ll want it on fried rice, steamed veggies, and maybe even in a cup with a straw to drink it—it’s THAT good. Pair it with my Broccoli Cauliflower Salad recipe for an extra yummy side dish!

I’d love to know if you try this recipe and love feedback, so leave a comment if you do!

4.97 from 175 votes

Oven Baked Easy Chicken Leg Recipe

By: Melissa Griffiths

Prep: 5

Cook: 1

Total: 1 5

Servings: chicken legs

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Equipment

Ingredients

▢ 2 1/2 pounds chicken legs, (about 10 legs)
▢ 3/4 cup honey
▢ 1/2 cup soy sauce
▢ 1/4 cup ketchup
▢ 2-3 cloves garlic, minced (or 1 heaping teaspoon of preminced garlic)

Instructions

Preheat the oven to 350°F. Lay the chicken legs out in a foil-lined baking dish with high sides. (The foil is to make clean up easier; it's not essential but helps a whole lot.) A high-sided sheet pan is the best option because it has sides to keep everything in, but it is big enough that the chicken isn't drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
In a glass measuring cup, measure out the honey, soy sauce, and ketchup. Add the minced garlic, and stir. If the mixture doesn’t combine well, microwave it on high for 30 seconds and stir again. Pour the honey mixture over the chicken legs.
Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven, and rotate it so that the bottom that was in the sauce is now on top, out of the sauce.
Put the legs back in the oven. Raise the heat to 425°F, and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes.
Remove the chicken from the oven, and allow to rest for 5 minutes before serving. Serve the sauce the the chicken cooked in with the meal or over rice if you’d like.

Video

Notes

Pan Size: A pan slightly larger than 9×13 inches with sides is the best option because it has sides to keep all the juice in but is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poked out of the sauce while cooking. My pan is 11×15 inches, and it works perfectly. If your pan is too large, though, your sauce will be too shallow, evaporate, and burn.

Meat Temperature: I like to use a little meat thermometer to ensure the chicken is done – better safe than sorry! The experts say that chicken legs are safe at 165° but I like to cook mine to 185°.

Mix it Up: If you don’t have honey on hand, you can substitute it for your favorite jam that doesn’t have seeds. My favorites are peach and apricot jam for this recipe

Easy Clean-Up: Lining your pan with foil makes clean-up much easier. I recommend it.

Make It In The Slow Cooker: Place all of the chicken legs in the bottom of a slow cooker (I have this slow cooker). Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers at least 165°F on an instant read thermometer.

More Leg Ideas: I’m no stranger to excellent baked chicken legs. Try these other chicken leg recipes:

Yummy Sides: The sauce the chicken cooks in is delicious over cooked rice and steamed or roasted vegetables (like broccoli and cauliflower) to round out the meal.

Nutrition

Serving: 1leg +1/3 cup sauce, Calories: 230kcal, Carbohydrates: 24g, Protein: 12g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 60mg, Sodium: 758mg, Potassium: 188mg, Fiber: 0.2g, Sugar: 22g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

Like this recipe? Rate and comment below!

Recipe FAQs

How long does it take for drumsticks to cook in the oven?

This really just depends on how you’re cooking it. I like to start with a preheated 350° oven and bake the chicken for 45 minutes, rotate the legs, raise the heat to 425°, and put them back for about another 15 minutes until the sauce is bubbly and everything looks caramelized. Turning the legs is key to getting the sauce on the “top” of the chicken legs!

Is chicken drumstick dark meat?

Yep! Thighs and drumsticks are dark meat in chicken, and they usually have a much heartier, juicier flavor and more tender texture than white meat.

What kind of pan should I use?

Because these guys are thick and saucy, you’ll want a sheet pan with high sides to keep all the juices in and large enough so the chicken isn’t drowning in the sauce. The chicken should stick out of the sauce while cooking to get the best caramelized texture.

More Easy Chicken Recipes to Try

Pasta Dishes

544 Comments

Carrie says:

March 5, 2021 at 2:43 pm

I’m trying to make this for dinner tonight, in the measurements it seems like it calls for a lot more honey than anything else. Is 3/4 a cup really the correct measurement for the honey?

Joyce says:

February 18, 2021 at 8:09 pm

This truly was a tasty recipe. It’s easy to make and good to eat. I made it according to the original recipe and served it over both rice and potatoes with brussel sprouts on the side. It’s a keeper for me.

Deirdre O'Brien says:

February 12, 2021 at 3:37 pm

so i’m going to give these a try tonight. they sound delicious and easy peasy. i even have some sesame seeds i might sprinkle over them at the end. tres gourmet. lol rating to follow.

Christina says:

February 7, 2021 at 5:09 pm

I just tried it in my airfryer, bake mode. The sauce is delicious! I think I cooked it too long, but it still taste yummy!

Amber says:

January 28, 2021 at 5:19 pm

Made exactly as written. Kids LOVED them. We all enjoyed pouring the extra sauce on our rice. Will make again for sure.

michelle says:

January 23, 2021 at 7:31 pm

I just did the legs in the oven to crisp them, then in the slow cooker with the sauce.

Joy says:

January 23, 2021 at 4:23 pm

Wings are white meat

Sandy says:

January 9, 2021 at 9:40 pm

This was really tasty! My kids said to make this again. The sauce is great on rice. My chicken legs were frozen so I poured the sauce over them and baked them for about an hour and a half at 300 degrees. Our package had 16 legs in it and there was still plenty of sauce.

1. Melissa says:
  
  January 11, 2021 at 10:24 am
  
  Oh great tips, thank you for sharing what works!
Irma says:

January 5, 2021 at 10:19 pm

Wow. Okay. So count me as a convert too.
I was a bit hesitant with how much soy sauce and honey I had to use, but figured I should try something as specified first.
Am I ever glad I did!!
I cooked skinless chicken legs, but they were still every bit as moist. Didn’t dry out.
I didn’t marinate the chicken at all, but it was flavourful through and through.
Give this recipe a go. Please. It’s so simple. So quick. SO delicious!
And that sauce is definitely going over some rice tomorrow.
Will be using this recipe again and again and again…

Nelva says:

January 1, 2021 at 4:13 pm

Thank you so much for the recipe that’s a really good recipe which was very delicious my mom was impressed that I made it. My cousin would probably like this he is very picky. I am 11 years old. So good 🥰🥰🥰🥰😃😃😃😀😆😁