Herb Roasted Chicken Drumsticks (Printable)

Golden crispy drumsticks with aromatic herbs and citrus

# What You'll Need:

→ Chicken

01 - 8 chicken drumsticks (about 2.5 lbs), skin-on

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh thyme leaves, finely chopped
08 - 1 tablespoon fresh rosemary, finely chopped
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper

→ Garnish

12 - Extra chopped parsley
13 - Lemon wedges

# How-to Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a roasting pan.
02 - Pat chicken drumsticks dry with paper towels and place in a large bowl.
03 - In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, oregano, salt, and pepper.
04 - Pour the marinade over the chicken drumsticks. Toss well to coat evenly.
05 - Arrange drumsticks in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 35-40 minutes, turning once halfway through, until the skin is golden and crisp and the internal temperature reaches 175°F.
07 - Remove from the oven and let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

# Expert Pointers:

01 -
  • The crispy herb crusted skin is absolutely addictive
  • Everything comes together in under an hour with almost zero active cooking time
  • The lemon brightens everything up while the garlic gives it that comfort food depth
02 -
  • Patting the chicken completely dry before marinating is the secret to getting that restaurant quality crispy skin
  • Letting the meat rest for even just five minutes makes the difference between juicy chicken and dry disappointment
  • A hot oven at 425°F creates better caramelization than a lower temperature ever could
03 -
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before roasting
  • If your chicken is browning too fast, tent it loosely with foil for the last 10 minutes

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