Juicy oven-roasted chicken drumsticks (Printable)

Tender oven-roasted chicken drumsticks seasoned with herbs and spices for a flavorful, easy main dish.

# What You'll Need:

→ Chicken

01 - 8 chicken drumsticks (approximately 2.2 lbs)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried oregano

→ Optional Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# How-to Steps:

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 - Pat the chicken drumsticks dry with paper towels to ensure crispy skin.
03 - In a large bowl, combine olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano.
04 - Add the drumsticks to the marinade and toss thoroughly to evenly coat all surfaces.
05 - Place the coated drumsticks in a single layer on the prepared baking sheet or wire rack.
06 - Roast for 35 to 40 minutes, turning once halfway through, until golden brown and an internal temperature of 165°F is reached.
07 - Remove drumsticks from the oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Pointers:

01 -
  • The skin gets impossibly crispy while the meat stays tender and juicy inside.
  • You throw everything in a bowl, coat the chicken, and the oven does the real work.
  • It tastes like restaurant food but takes less time than ordering delivery.
02 -
  • Don't skip the resting time or you'll cut into hot chicken and lose all that juiciness you worked for.
  • If your skin isn't browning after 30 minutes, your oven might run cool, so crank it up a few degrees or finish under the broiler for a couple minutes.
03 -
  • Don't move the chicken around too much while roasting—let it sit and brown instead of fussing with it constantly.
  • Use a meat thermometer inserted into the thickest part without touching bone so you know exactly when it's done and not overdone.

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