This everyday recipe for baked chicken drumsticks is easy and delicious. Simply coat the drumsticks with a mixture of olive oil and spices, then let the oven do the work. They're incredibly juicy!
These baked chicken drumsticks are simple but good. To make them, you will mix olive oil with spices like garlic powder and smoked paprika, then place them in the oven. The prep time is just 10 minutes, and then they need about 40 minutes in the oven for juicy perfection your family will love.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Chicken drumsticks: I use eight of them, weighing about 4 ounces each. If your packages have five drumsticks each, you can cook ten drumsticks using this recipe. Increase the olive oil by half a tablespoon.
- Olive oil: Melted butter is another delicious option.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Variations
- You can increase the cayenne to ½ teaspoon if you enjoy spicy food.
- Sometimes, I add a teaspoon of dried thyme or ½ teaspoon of dried cumin.
- When I'm lazy, instead of making a seasoning mix, I arrange the drumsticks in the pan, spray them with olive oil, and sprinkle them with spices before baking.
- Sometimes, I make it extra easy by using a tablespoon of chili powder instead of the other spices. You can see the delicious result in the photo below. It's not super spicy, just well-seasoned and savory.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Arrange the drumsticks in a single layer on a parchment-lined, rimmed baking sheet and coat them with a paste made from olive oil and spices.
Bake the drumsticks in an oven preheated to 400°F until their internal temperature reaches 165°F. For medium drumsticks, this should take about 40 minutes.
Serve immediately. You can garnish them with chopped parsley, but that's optional.
My family really enjoyed this recipe. The instructions were easy to follow, and the drumsticks were delicious. I look forward to trying more of your recipes. Thank you!
Alyce
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My family really enjoyed this recipe. The instructions were easy to follow, and the drumsticks were delicious. I look forward to trying more of your recipes. Thank you!Recipe Tips
- Check the drumsticks after the first 30 minutes. If they seem to be darkening too much, loosely cover them with foil and keep cooking until they are cooked through.
- The cayenne greatly improves the flavor of this dish. It adds a hint of spice without overwhelming the chicken. But if you're not a fan of spicy foods, use just ⅛ teaspoon or omit it completely.
Recipe FAQs
No. You want the skin to brown and the chicken roasted, not steamed, so you should leave it uncovered. However, if the drumsticks need more than 30 minutes in the oven and are browning too much, loosely cover them with foil and continue cooking until they are cooked through.
Yes. You can use a teaspoon of minced fresh garlic in the seasoning paste. However, I prefer garlic powder. It coats the chicken more evenly, and it won't burn as easily as fresh garlic in the hot oven.
I think the skin is the best part, so I don't remove it, but you can remove it if you want. It's easier to remove the skin if you grab it with a paper towel.
Serving Suggestions
Since I bake them in a 400°F oven, I like to serve these drumsticks with a side dish I can cook in the same oven. So, I often serve them with one of the following:
- Cauliflower tots
- Baked shiitake mushrooms
- Roasted vegetables
- Loaded mashed cauliflower
- Roasted cabbage
- Roasted frozen cauliflower
- Roasted asparagus, as shown in the photo below:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin, or enjoy them cold! I sometimes remove the skin, cut the chicken into chunks, and use it in a chicken Cobb salad. I also like to make a picnic-style plate of cold drumsticks, cauliflower "potato" salad, and quick pickles.
Recipe Card
Weeknight Baked Chicken Drumsticks
Video
Ingredients
- 8 chicken drumsticks - skin-on, 4 ounces each, about 2 pounds total weight
- 2 tablespoons olive oil - extra-virgin
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and arrange the drumsticks in a single layer on the baking sheet.
- Make the seasoning paste: In a medium bowl, use a fork or spatula to combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
- Bake the drumsticks uncovered for about 40 minutes, until their internal temperature, measured with an instant-read thermometer not touching a bone, reaches 165°F.
- Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
Notes
- Check the drumsticks after the first 30 minutes. If they seem to be browning too much on top, loosely cover them with foil and keep cooking until they are cooked through.
- When I'm lazy, instead of making a seasoning mix, I arrange the drumsticks in the pan, spray them with olive oil, and sprinkle them with the spices.
- If your packages have five drumsticks each, you can cook ten drumsticks using the same recipe, increasing the olive oil by half a tablespoon.
- The cayenne greatly improves the flavor of this dish. It adds a hint of spice without overwhelming the chicken. But if you're not a fan of spicy foods, use just ⅛ teaspoon (a pinch). It's also OK to omit it completely.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin, or enjoy them cold! I sometimes remove the skin, cut the chicken into chunks, and use it in a salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jen says
This was so good! It had so much flavor. I didn’t have any Cayenne pepper so I used chili powder. This will for sure be a recipe I use again.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Jen. Thank you very much for the review.
Lisa says
Really good, really simple and this recipe is definitely a keeper! Didn't change a thing.
Vered DeLeeuw says
Wonderful, Lisa! I'm so glad you enjoyed this recipe. Thank you very much for the review.