Updated 30 September 2026
Chicken legs are the best-value, most forgiving part of the bird. The dark meat stays juicy, the skin crisps up beautifully, and it is very hard to dry them out. A whole chicken leg is simply the thigh and drumstick joined together, so the same method works for whole legs, thighs and drumsticks. Here is how to cook chicken legs in the oven, air fryer, pan or on the barbecue.
Shop Thighs, Drumsticks & Legs
Quick answer: roast chicken legs at 200°C (180°C fan, gas 6): whole legs 40–45 minutes, bone-in thighs 35–40 minutes, drumsticks 35–40 minutes, until the skin is crisp and the meat is steaming hot throughout with no pink by the bone and clear juices.
Chicken legs cooking times
| Cut | Oven, 200°C (180°C fan) | Air fryer, 190°C | BBQ, medium heat |
|---|---|---|---|
| Whole chicken legs | 40–45 minutes | 25–28 minutes | 35–40 minutes, turning, finish on indirect heat |
| Bone-in thighs | 35–40 minutes | 22–25 minutes | 25–30 minutes |
| Drumsticks | 35–40 minutes | 22–25 minutes | 25–30 minutes |
| Boneless thighs | 20–25 minutes | 15–18 minutes | 6–8 minutes each side |
Times are for chicken that has been fully defrosted. Bigger pieces need longer, so always check the thickest piece.
How to cook chicken legs in the oven
- Defrost and dry. If your chicken is frozen, like our Chicken Drumsticks 900g-1.1kg (Frozen) and Chicken Thighs 900g-1.1kg (Frozen), defrost it in the fridge overnight on a tray. Pat it very dry with kitchen paper: dry skin is crisp skin.
- Season. Rub each piece with a little oil, salt and pepper, plus any spices (see below). Slash drumsticks and thighs two or three times to the bone so the heat and flavour get in.
- Heat the oven to 200°C (180°C fan, gas 6).
- Roast on a rack or spread out in a single layer in a roasting tin, skin side up, with space between each piece.
- Cook for 35–45 minutes depending on the cut (see the table), turning drumsticks halfway.
- Check it is cooked. Cut into the thickest piece next to the bone. The Food Standards Agency advises cooking chicken until it is steaming hot throughout, with no pink meat and the juices running clear.
- Rest for 5 minutes before serving.
Our chicken legs in the oven guide has a full traybake version.
Air fryer chicken legs
Pat the pieces dry, rub with oil and seasoning, and cook in a single layer at 190°C: 22–25 minutes for thighs and drumsticks, 25–28 minutes for whole legs, turning halfway. Air fryers give brilliantly crisp skin. See chicken legs in the air fryer.
Pan-fried and barbecued
Pan: start bone-in thighs skin side down in a cold, heavy pan with a little oil, then turn the heat to medium. Cook for 12–15 minutes until the skin is deep golden and crisp, turn and cook for another 10–15 minutes, or finish in the oven.
Barbecue: bone-in pieces burn on the outside before they cook through if the heat is too high. Sear them over direct heat for a few minutes a side, then move them to the cooler side with the lid down to finish. Brush sauces on only for the last 10 minutes.
Seasoning ideas for chicken legs
- Garlic and herb: garlic, thyme, lemon zest and olive oil.
- Smoky BBQ: smoked paprika, brown sugar, garlic powder and a pinch of chilli, with BBQ sauce in the last 10 minutes.
- Piri piri: see our piri piri chicken guide for a marinade.
- Jerk: allspice, thyme, Scotch bonnet and lime.
- Glazed: a Middletons Hot & Spicy Glaze 110g (£1.99) or other Middletons glaze brushed on before roasting.
Which chicken to buy
We sell the thigh and drumstick as separate packs, which is often easier than whole legs because the pieces cook more evenly. Chicken Drumsticks 900g-1.1kg (Frozen) (£4.99) and Chicken Thighs 900g-1.1kg (Frozen) (£5.29) are frozen kilo packs, and the 2kg Chicken Thigh Value Pack (£8.99) is a 2kg bone-in thigh pack for families. See all our thighs, drumsticks and legs, or the whole chicken range.
Recipe ideas
- Chicken legs traybake with root veg
- Homemade southern fried chicken with thighs and drumsticks
- Chicken, chorizo and bean casserole: brown the pieces, then braise for 45 minutes
- Slow cooker chicken thighs in a tomato and pepper sauce, 4–5 hours on low
Storing and reheating
Keep raw chicken covered on the bottom shelf of the fridge, away from ready-to-eat food, and wash your hands and boards after handling it. Cooked chicken legs should be cooled quickly, refrigerated within two hours and eaten within two days. Reheat once only, until steaming hot all the way through. Cold roast drumsticks are also great in a lunchbox or on a picnic.
Chicken legs FAQs
How long do chicken legs take in the oven?
Whole chicken legs take 40–45 minutes at 200°C (180°C fan). Bone-in thighs and drumsticks take 35–40 minutes. They are ready when steaming hot throughout with no pink meat by the bone and clear juices.
What temperature should I cook chicken legs at?
200°C (180°C fan, gas 6) gives crisp skin and juicy meat. For a slow, sticky braise, use 160°C (140°C fan) for about an hour.
How do you get crispy skin on chicken legs?
Dry the skin thoroughly, rub it with a little oil and salt, and roast on a rack or spread out in a single layer at 200°C (180°C fan) so the hot air can circulate.
Can you cook chicken legs from frozen?
It is better to defrost them in the fridge first so they cook evenly. If you do cook from frozen, allow about 50% longer and check carefully that they are cooked through by the bone.
Is a chicken leg the same as a drumstick?
No. A whole chicken leg is the thigh and drumstick joined together. The drumstick is the lower part of the leg.
