Baked Chicken Drumsticks (Printable)
Tender chicken drumsticks baked with herbs and spices for a flavorful golden finish.
# What You Need:
→ Chicken
01 - 8 chicken drumsticks, skin on (approximately 2 lbs)
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Lemon wedges
# How To Cook:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top if available.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, dried thyme, onion powder, salt, and black pepper until thoroughly blended.
03 - Add the chicken drumsticks to the marinade mixture and toss until all pieces are evenly coated.
04 - Place the marinated drumsticks in a single layer on the prepared wire rack or directly on the baking sheet, ensuring slight spacing between each piece.
05 - Bake the drumsticks for 35 to 40 minutes, turning them once halfway through cooking, until the skin is golden and an internal temperature of 165°F is reached.
06 - Remove from oven and allow the drumsticks to rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- It's juicy and full of flavor without needing complicated ingredients which feels like sharing a secret with a friend
- The crispy skin and tender meat combo makes this a quick favorite whenever you want comfort food that's easy to pull off
02 -
- Don't skip resting the chicken after baking as it seals in the juices making every bite tender
- Using a wire rack elevates the drumsticks allowing heat to surround them for an all-over crispy skin experience
03 -
- Broil the drumsticks for the last 2 to 3 minutes to achieve extra crispiness but watch carefully to avoid burning
- Marinate overnight for the deepest flavor infusion if you have the time