How Long To Bake Chicken Legs And Thighs At 400: bake them for 40 to 45 minutes in a 400°F oven, depending on size and whether they are bone-in and skin-on.
Smaller drumsticks may finish closer to 35 to 40 minutes, while large thighs often need the full 45 minutes.
Chicken legs and thighs are safely done when the thickest part reaches 165°F (74°C) on a food thermometer, with no rest time required. Check without touching bone, since bone can give a misleading reading.
For crispier skin, place pieces skin-side up on a rimmed baking sheet.
Bake chicken legs and thighs at 400°F for 35–45 minutes, depending on size. They’re done when the thickest part reaches 165°F; check without touching bone. Larger bone-in thighs may need closer to 45 minutes.
Times And Temperatures At A Glance
Bake chicken legs and thighs at 400°F until the thickest part reaches 165°F. For most pieces, that means 35 to 45 minutes for bone-in legs or thighs, and 25 to 35 minutes for boneless thighs.
| Chicken cut | Safe minimum internal temperature | Rest time |
|---|---|---|
| Chicken and turkey – whole, parts, ground, stuffed | 165°F (74°C) | None |
Typical 400°F Bake Times
Bone-in chicken drumsticks: plan on 35 to 45 minutes at 400°F. Small drumsticks may finish near 35 minutes; large, meaty ones often need the full 45 minutes.
Bone-in, skin-on chicken thighs: plan on 40 to 50 minutes at 400°F. The thicker shape makes thighs take longer than most drumsticks, even when the weight looks similar.
Boneless chicken thighs: plan on 25 to 35 minutes at 400°F. Thin, flattened thighs can finish close to 25 minutes; tightly rolled or very thick pieces may need 35 minutes.
Mixed legs and thighs on one sheet pan: start checking at 35 minutes. Pull any piece that has reached 165°F, then keep baking the larger pieces in 5-minute increments.
Worked Examples
Example 1: You have 8 medium drumsticks, about 3 pounds total, spread on a rimmed sheet pan. Bake at 400°F for 35 minutes, then check the largest drumstick at the thickest part.
If it reads below 165°F, return the pan to the oven for 5 minutes. Check again. Most medium drumsticks finish between 35 and 40 minutes when not crowded.
Example 2: You have 6 bone-in thighs, about 3 1/2 pounds total. Bake at 400°F for 40 minutes, then check the largest thigh without touching bone with the thermometer probe.
If the largest thigh is not at 165°F, continue baking 5 to 10 minutes. Large thighs commonly finish around 45 to 50 minutes at 400°F.
Example 3: You have 2 pounds of boneless thighs in a single layer. Bake at 400°F for 25 minutes, check the thickest piece, then add 5-minute intervals as needed.
Edge Cases That Change the Time
Crowded pan: add about 5 to 10 minutes. If pieces touch tightly, hot air moves poorly, and the underside steams instead of roasting.
Very cold chicken straight from the refrigerator may take closer to the high end of the range. Large bone-in thighs can need 50 minutes at 400°F.
Convection at 400°F usually browns faster. Start checking 5 minutes earlier than the standard oven estimate, especially with boneless thighs or small drumsticks.
Foil covering slows browning and can lengthen the cook. If you cover the pan, uncover for the final 10 to 15 minutes for better skin texture.
The number that decides doneness is not the clock. Use the time range to know when to check, then rely on 165°F in the thickest part of each piece.
Bake Time At 400
At 400°F, bake chicken legs for 35 to 45 minutes and bone-in chicken thighs for 35 to 50 minutes. The done point is 165°F in the thickest part, not the clock.
| Cut | Typical size | 400°F bake time | Target |
|---|---|---|---|
| Drumsticks | 4 to 5 oz each | 35 to 40 min | 165°F |
| Large drumsticks | 6 oz+ each | 40 to 45 min | 165°F |
| Bone-in thighs | 5 to 7 oz each | 35 to 45 min | 165°F |
| Large bone-in thighs | 8 oz+ each | 45 to 50 min | 165°F |
| Leg quarters | 10 to 14 oz each | 45 to 55 min | 165°F |
Best starting point
For a mixed pan of drumsticks and bone-in thighs, start checking at 35 minutes. Small drumsticks may be ready then, while thick thighs often need 5 to 15 minutes more.
If all pieces are similar size, use one timer. If sizes vary, place the largest thighs near the pan edges and the smallest drumsticks toward the center to reduce overcooking.
A reliable worked example: six 5-ounce drumsticks on a rimmed sheet pan at 400°F usually take about 38 to 42 minutes. Flip or rotate at 25 minutes if browning is uneven.
Another example: eight bone-in, skin-on thighs weighing 6 to 7 ounces each usually take 42 to 48 minutes. Start temping the thickest thigh at 40 minutes.
For leg quarters, plan on 50 minutes at 400°F for average 12-ounce pieces. Check near the thigh bone and in the thickest part of the drumstick section.
What changes the time
Cold-from-the-fridge chicken can run 5 minutes longer than chicken that sat briefly while the oven heated. Do not judge by color alone; use the thickest part for temperature.
Crowding slows baking. If the pieces touch, add about 5 to 10 minutes. For faster, more even cooking, leave at least 1 inch between pieces on the pan.
A dark sheet pan browns faster than a glass dish. In a deep baking dish, thighs may take closer to the high end because the sides trap moisture and slow browning.
Skin-on pieces tolerate the longer end of the range well. For crisper skin, bake uncovered and set the pieces skin side up the whole time.
Boneless thighs are usually faster than bone-in thighs, often around 25 to 35 minutes at 400°F, depending on thickness. Still, they must reach 165°F.
How to check without drying them out
Insert the thermometer into the thickest meat, avoiding bone. For thighs, aim into the thick center from the side. For drumsticks, check the meaty upper section.
If a piece reads 155°F to 160°F, return it to the oven and check again in 5 minutes. If it reads 165°F or higher, it is done and needs no rest time for safety.
When cooking a mixed tray, remove finished drumsticks first and keep baking the thighs. This prevents the smaller pieces from drying while the thick pieces finish.
Legs Versus Thighs Timing
At 400°F, chicken legs usually bake faster than thighs because drumsticks are narrower. Bone-in thighs usually need the longest time, especially if they are large or crowded on the pan.
| Piece | Typical size | 400°F bake time | Target |
|---|---|---|---|
| Drumsticks | 4 to 5 oz each | 35 to 40 minutes | 165°F |
| Small bone-in thighs | 5 to 6 oz each | 35 to 42 minutes | 165°F |
| Large bone-in thighs | 7 to 9 oz each | 42 to 50 minutes | 165°F |
| Leg quarters | 10 to 14 oz each | 45 to 55 minutes | 165°F |
Use time as a planning number, not the final test. Chicken and turkey pieces are safely done at 165°F, with no rest time required. Check the thickest part without touching bone.
Why Drumsticks Finish First
A drumstick has less meat around the bone, so heat reaches the center faster. At 400°F, eight average drumsticks on a rimmed sheet pan often finish in about 38 minutes.
If the drumsticks are small, start checking at 32 minutes. If they are jumbo or tightly packed, expect 40 to 45 minutes. Turn them once around the 20-minute mark for more even browning.
Example: 10 drumsticks weighing about 4.5 oz each, spaced 1 inch apart, usually need 36 to 40 minutes. If the pan is crowded edge to edge, add about 5 minutes.
Why Thighs Need More Time
Bone-in thighs are thicker and hold more fat and connective tissue. At 400°F, they commonly need 40 to 50 minutes, depending on size and whether the skin side is exposed.
Small thighs can match drumstick timing. Four 5 oz thighs may be done around 38 minutes. Eight 8 oz thighs often need closer to 48 minutes, especially on a dark, crowded pan.
For crisp skin, bake thighs skin side up the whole time. Flipping is not required. If the underside is pale, move the pan to a lower rack for the last 5 to 8 minutes.
Mixed Pan Timing
When baking legs and thighs together, arrange thighs toward the back or outer edges of the pan where heat is stronger. Put smaller drumsticks in the center so they do not overcook.
Start checking drumsticks at 35 minutes and thighs at 40 minutes. Remove pieces as they hit 165°F. Leaving finished drumsticks in while large thighs catch up can dry them out.
Worked example: 6 drumsticks and 6 large thighs at 400°F. Check at 35 minutes. Drumsticks may finish at 38 minutes. Thighs may need 45 to 50 minutes.
Another example: 4 drumsticks and 4 small thighs, all about 5 oz, on a half-sheet pan. Expect 36 to 42 minutes, with most pieces finishing within a few minutes of each other.
Edge Cases That Change the Clock
- Cold from the fridge: Add 3 to 5 minutes if pieces go straight from the refrigerator to the oven.
- Very wet marinade: Add 5 minutes because surface moisture slows browning and heat transfer.
- Foil-lined pan: Timing is similar, but browning may be lighter unless the chicken is well spaced.
- Rack on the pan: Often shortens browning time, but still check the center for 165°F.
- Leg quarters: Treat as large pieces. Start checking at 45 minutes, not 35 minutes.
For the most reliable schedule, plan on 35 to 40 minutes for drumsticks, 40 to 50 minutes for bone-in thighs, and 45 to 55 minutes for leg quarters at 400°F.
Bone In And Boneless Times
At 400°F, bake chicken legs and thighs until the thickest part reaches 165°F. For most home ovens, plan on 35 to 45 minutes for bone-in pieces and 22 to 30 minutes for boneless thighs.
| Chicken piece | Typical weight | 400°F bake time | Check temperature at |
|---|---|---|---|
| Bone-in drumsticks | 4 to 5 oz each | 35 to 40 minutes | 30 minutes |
| Bone-in thighs | 5 to 7 oz each | 38 to 45 minutes | 35 minutes |
| Bone-in leg quarters | 10 to 14 oz each | 45 to 55 minutes | 40 minutes |
| Boneless thighs | 4 to 6 oz each | 22 to 30 minutes | 20 minutes |
Bone-In Legs And Thighs
Bone-in chicken cooks slower because the bone and thicker center delay heat transfer. At 400°F, average drumsticks usually finish in 35 to 40 minutes, while bone-in thighs need about 38 to 45 minutes.
For a mixed pan of drumsticks and thighs, use the thigh timing. Start checking at 35 minutes. Pull only the pieces that read 165°F, then return the thicker pieces for 5-minute intervals.
A worked example: 8 bone-in thighs, about 6 oz each, arranged on a rimmed sheet pan, usually take 40 to 43 minutes at 400°F. If crowded tightly, expect closer to 45 minutes.
Leg quarters are larger than separate legs or thighs. A 12 oz leg quarter commonly needs 48 to 52 minutes at 400°F. Very large quarters can take 55 minutes, especially if started cold from the fridge.
Boneless Thighs
Boneless thighs bake faster and less evenly shaped pieces may finish at different times. At 400°F, most boneless, skinless thighs need 22 to 30 minutes, depending on thickness.
A flat 4 oz boneless thigh may be done in 22 to 24 minutes. A thicker 6 oz thigh folded under itself may need 28 to 30 minutes. Unfold pieces before baking for more even timing.
A worked example: 1 1/2 pounds of boneless thighs, usually 5 to 6 pieces, spread in one layer, will often finish in 25 to 28 minutes. Check the thickest piece at 20 minutes.
Edge Cases That Change The Time
If the chicken is baked straight from the refrigerator, add about 3 to 5 minutes versus pieces that sat briefly while the oven preheated. Do not rely on time alone; verify 165°F.
If pieces are touching or overlapping, add 5 to 10 minutes. A single-layer pan with space between pieces browns faster and cooks more predictably than a packed baking dish.
If using a glass or ceramic dish instead of a metal sheet pan, expect the lower end to cook more slowly. Bone-in thighs in a ceramic dish often take 42 to 48 minutes at 400°F.
If the chicken is coated in a thick sauce from the start, add about 3 to 6 minutes. Sauce insulates the surface and slows browning. For stickier skin, bake mostly uncovered and sauce near the end.
For frozen chicken legs or thighs, do not use these times as direct estimates. The outside can overcook before the center reaches 165°F. Thaw first for the timing ranges above.
Measure temperature in the thickest part without touching bone. For thighs, probe from the side toward the center. For drumsticks, check the meatiest area near the top of the leg.
How To Bake Them
Bake chicken legs and thighs at 400°F until the thickest part reaches 165°F. For most bone-in pieces, plan on 35 to 45 minutes. Small drumsticks may finish sooner; large thighs can need the full time.
- 1. Heat the oven to 400°F. Use the middle rack. For better browning, line a rimmed sheet pan with foil and set a wire rack on top. If you do not have a rack, use the pan directly.
- 2. Dry and season the chicken. Pat 3 to 4 pounds of chicken legs and thighs dry. Coat with 1 to 2 tablespoons oil, then season with about 1 teaspoon salt per 2 pounds, plus pepper, garlic powder, paprika, or herbs.
- 3. Arrange with space. Place pieces skin side up, with at least 1 inch between them. Crowded chicken steams and takes longer. Keep similar-size pieces together so you can pull smaller ones first.
- 4. Bake, then check early. Start checking at 30 minutes for small drumsticks, 35 minutes for average mixed pieces, and 40 minutes for very large thighs. Do not judge doneness by color alone.
- 5. Measure the thickest part. Insert an instant-read thermometer into the thickest meat, avoiding bone. Chicken legs, thighs, and all poultry parts are safely done at 165°F, with no rest time required.
- 6. Brown more if needed. If the chicken is 165°F but the skin is pale, broil 2 to 4 minutes, watching closely. If the skin is dark but the center is under 165°F, tent loosely with foil and keep baking.
Timing By Piece Size At 400°F
| Piece | Typical Weight | Estimated Bake Time | When To Check |
|---|---|---|---|
| Small drumsticks | 3 to 4 oz each | 30 to 35 minutes | 30 minutes |
| Average drumsticks | 4 to 5 oz each | 35 to 40 minutes | 35 minutes |
| Bone-in thighs | 5 to 7 oz each | 40 to 45 minutes | 38 minutes |
| Large thighs | 8 oz or more | 45 to 50 minutes | 42 minutes |
| Mixed legs and thighs | Varied | 35 to 50 minutes | 35 minutes |
Example: a sheet pan with 6 drumsticks and 4 medium thighs usually takes about 40 minutes. Check the drumsticks first. If they read 165°F, remove them and return the thighs for another 5 to 10 minutes.
Frozen or partly frozen chicken is the main edge case. At 400°F, it can cook unevenly, with the outside browning before the center is ready. For best results, thaw before baking.
If baking from a cold glass dish or a very crowded pan, expect the time to run 5 to 10 minutes longer. A dark metal pan or wire rack usually browns faster and may finish closer to the low end.
For crispier skin, do not cover the pan at the start. Covering traps steam. Use foil only near the end if the skin is browning too fast while the meat is still below 165°F.
When To Pull From Oven
Pull chicken legs and thighs from a 400°F oven only when the thickest part reaches 165°F on an instant-read thermometer. For chicken and turkey parts, USDA lists 165°F with no rest time.
Do not pull by color alone. Dark meat can look browned while the center is still under 165°F. Juices can also run pink near the bone even when the chicken is cooked, so the thermometer is the deciding tool.
Where To Check The Temperature
For drumsticks, insert the probe into the thickest meaty section, aiming from the side. Do not touch bone. Bone can give a false reading because it heats differently from the meat around it.
For thighs, check the thickest area near the center of the thigh. If the thigh is bone-in, angle the probe beside the bone, not against it. For skin-on pieces, go through the side rather than straight through crisp skin.
Check at least 2 pieces from the pan. If the pieces vary in size, check the largest thigh and the largest drumstick. The smallest pieces may be ready first, but the pan is not done until the largest pieces hit 165°F.
Typical Pull Times At 400°F
| Chicken piece | Approximate time at 400°F | Pull point |
|---|---|---|
| Bone-in drumsticks | 35 to 45 minutes | 165°F in thickest meat |
| Bone-in thighs | 40 to 50 minutes | 165°F beside, not on, bone |
| Mixed legs and thighs | 40 to 50 minutes | All large pieces reach 165°F |
| Small pieces | 30 to 40 minutes | Start checking early |
| Large or crowded pieces | 45 to 55 minutes | Use thermometer, not clock |
Example: if 6 drumsticks go into a preheated 400°F oven at 6:00, start checking around 6:35. If the largest reads below 165°F, return the pan and check again in 5 minutes.
Example: if you bake 4 bone-in thighs and 4 drumsticks together, the drumsticks may reach 165°F first. Remove only the pieces that are done, then continue baking the thicker thighs.
If pieces are touching, packed tightly, or sitting in a deep dish, they usually take longer. Spread them in a single layer with space between pieces when possible. A crowded pan can add 5 to 10 minutes.
If the chicken was very cold going into the oven, expect the longer end of the range. If the pieces are small and the pan is shallow, start checking 5 minutes earlier than the estimate.
After You Pull It
Once every piece reads 165°F, remove the pan from the oven. There is no USDA rest-time requirement for chicken parts at 165°F, so the safety target is met as soon as that temperature is reached.
Letting the chicken sit a few minutes can still help handling and serving. It lets bubbling juices settle and makes the skin less likely to tear when moved, but it is not a safety rest requirement.
Best Pan For Even Browning
Use a rimmed half-sheet pan, about 18 by 13 inches, for chicken legs and thighs at 400°F. The low rim lets hot air move across the skin, while the large surface keeps pieces from steaming.
Space The Chicken, Do Not Crowd It
Leave about 1 inch between pieces. A pan holding 8 bone-in thighs or 10 drumsticks in a single layer browns better than the same chicken packed into a 9 by 13-inch dish.
Worked example: if 6 thighs each need roughly a 4 by 4-inch footprint, that is 96 square inches before spacing. A half-sheet gives about 234 square inches, so air can circulate.
A dark metal pan browns faster than glass or ceramic because it transfers heat directly to the chicken skin. If using glass, expect less crisping on the underside at the same 400°F oven setting.
Use A Rack For Crispier Skin
Set a wire rack inside the sheet pan if you want browning on both sides without flipping. The rack lifts the chicken above rendered fat, so the bottom roasts instead of sitting in juices.
For easy cleanup, line the pan with foil, then place the rack on top. Avoid parchment if juices pool heavily; wet parchment can limit browning where it touches the chicken.
How To Get Crispy Skin
For crisp chicken leg and thigh skin at 400°F, start with dry skin, space around each piece, and enough oven time for the fat under the skin to render.
Dry, Salt, And Bake On A Rack
Pat the chicken very dry with paper towels. For better results, salt it uncovered in the refrigerator for 2 to 12 hours before baking.
Use about 1/2 teaspoon kosher salt per pound of chicken. For 3 pounds of legs and thighs, use about 1 1/2 teaspoons kosher salt total.
Set the chicken skin-side up on a wire rack over a rimmed baking sheet. Leave at least 1 inch between pieces so hot air can reach the skin.
Use Heat And Time Correctly
Bake at 400°F until the thickest part reaches at least 165°F. For juicier dark meat and better skin, legs and thighs are often best around 175°F to 185°F.
Worked example: 8 medium chicken thighs, about 4 pounds total, usually need 40 to 45 minutes at 400°F on a rack. Check the largest thigh first.
If the meat is done but the skin is pale, broil for 2 to 4 minutes. Keep the pan 6 to 8 inches from the broiler and watch closely to prevent burning.
Do not cover the pan with foil during baking. Foil traps steam, which softens the skin instead of letting it crisp.
Resting Before Serving
After baking chicken legs and thighs at 400°F, rest them before cutting or serving. A 5 to 10 minute rest lets juices settle and helps the meat finish evenly without drying out.
How Long To Rest
Rest drumsticks for 5 minutes if they are small, about 4 to 5 ounces each. Rest larger chicken legs or bone-in thighs for 8 to 10 minutes, especially if they are 6 to 8 ounces each.
Use a thermometer before resting. Chicken is food-safe at 165°F, but legs and thighs are usually more tender when they finish around 175°F to 190°F because dark meat has more connective tissue.
Worked Example
If bone-in thighs come out of the oven at 178°F, place them on a plate and rest 8 minutes. During that time, the center may rise a few degrees and the juices will redistribute.
If drumsticks read 185°F after baking, rest them 5 minutes. They are already well above the food-safe minimum, so the goal is moisture retention, not extra cooking time.
Do not seal the chicken tightly with foil. Tent it loosely if needed, leaving space for steam to escape so the skin does not soften too much.
Next Steps
People Also Ask
How long do chicken legs and thighs take to bake at 400°F?
Bake chicken legs and bone-in thighs at 400°F for about 35 to 45 minutes. Smaller drumsticks may finish closer to 35 minutes; large thighs may need 45 minutes. The reliable doneness check is 165°F internal temperature.
Do bone-in chicken thighs take longer than drumsticks at 400°F?
Yes. At 400°F, drumsticks often take about 35 to 40 minutes, while bone-in thighs usually take about 40 to 45 minutes. Size matters more than the cut name, so check the thickest part for 165°F.
How long do boneless chicken thighs take at 400°F?
Boneless chicken thighs usually bake at 400°F for about 25 to 30 minutes. Thin pieces can finish sooner, while large pieces may need a few extra minutes. Chicken is done when the internal temperature reaches 165°F.
How do I know baked chicken legs and thighs are done?
Use a food thermometer in the thickest part, avoiding bone. Chicken legs and thighs are safely done at 165°F. Color and juices are not reliable enough; dark meat can still look pink near the bone even when safely cooked.
Should I cover chicken legs and thighs when baking at 400°F?
Bake chicken legs and thighs uncovered at 400°F if you want browned skin. Covering traps steam and softens the exterior. If the skin is browning too fast before the chicken reaches 165°F internally, loosely tent it with foil during the last 10 minutes.
