Chicken thighs in the oven become particularly crispy. So you spoil your family and friends at every opportunity because you don’t know how long to cook chicken legs in the oven at 350℉? And of course you too. Cooking up crispy chicken is easier than you think. Our pepper chicken will delight you!
Crispy chicken thighs from the oven – that’s what coziness tastes like! But how long is the cooking time for chicken thighs? Does the cooking time change with the marinade? You can find answers to these questions and tips for preparation here!
In a nutshell:
- At least 45 minutes of cooking time in the preheated oven
- Drain the fat from time to time
- The core temperature should be 80-85 °C
How Long To Cook Chicken Legs In Oven At 350℉
How long to cook chicken legs in the oven at 350℉? When preparing, you should always allow at least 45 minutes of pure baking time, without preheating. Before you put the chicken thighs in the oven, follow this checklist:
- Fully thawed frozen chicken?
- Oven sufficiently preheated?
- Chicken drumsticks brought to room temperature?
Note: The chicken should never go straight from the fridge onto the baking sheet. Furthermore, the baking rack or baking tray must not be preheated, otherwise, the core temperature will be uneven.
The general rule of thumb for chicken thighs is 45 minutes, no matter which cooking method you choose. Very thick chicken drumsticks may take up to 10 minutes longer. Preheat your oven to 180°C for circulating air or 350℉ for top/bottom heat.
Core temperature for chicken legs
If you have a meat thermometer, you can check the core temperature. This indicates how high the internal temperature of the meat is. This is especially important with steaks if you want to achieve medium, rare or well-done – poultry, on the other hand, should no longer be pink when served.
Nevertheless, the internal temperature gives you an indication of whether the chicken thighs are done: you are on the safe side with a core temperature of 80-85 °C!
Grate, tin, casserole dish?
Fat dishes, i.e. casserole dishes with a grid so that the fat can drip off, are ideal for crispy chicken drumsticks. If you only use a rack and convection, the cooking time will increase slightly, but you have to clean more and the meat can dry out.
The preparation on the tray is particularly suitable if you bake vegetables or potatoes in the oven. Be sure to drain or skim off the fat every 15 minutes and save. You can brush marinade on marinated meat again during the second draining.
Convection or top/bottom heat?
Crispy chicken drumsticks work best with top/bottom heat. The cooking time is not affected, you only have to increase the temperature. Convection is suitable if the chicken has a very runny or chunky marinade, with top heat the ingredients could burn. If you have planned side dishes from the oven, you should also bake with convection if possible.
Tip: Always use the middle shelf of your oven.
Whole or shared?
If you have very large chicken drumsticks, divide them into back and drumstick pieces. This keeps the core temperature constant. Dishes that do not require a crispy outer skin (coq au vin, paella, curries) are usually prepared with divided chicken legs in a casserole dish or on a deep baking tray.
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3 Practical Kitchen Tips
- 10 crisp minutes
The baking time is over, but the leg is not crispy enough. Set the oven to top heat or broil, pour the saved fat over the chicken and cook for another 10 minutes.
- Time for side dishes
If you need more time to prepare side dishes or set the table, you can extend the cooking time of the chicken thighs: preheat the oven to 140 °C or 160 °C, after 30 minutes of baking time increase the temperature by 20 °C and bake the Chicken thighs another 35 minutes.
- Please turn!
If you have planned a delicious dish with side dishes from the oven, first place the chicken thighs skin-side down over the side dishes. Halfway through cooking, flip chicken thighs – this way the skin will be crispy but not dry!