I make this simple everyday recipe for baked chicken drumsticks often. It has this winning combination of being easy AND delicious!
Simply coat the drumsticks with a mixture of olive oil and spices, then bake them for about 40 minutes. So juicy!
Anyone with kids knows they love drumsticks, and when they like something, the grownups often find themselves eating it over and over again.
It's OK. You make sacrifices as a parent. But your food needn't be one of them! These baked chicken drumsticks are simple but good. All they need is olive oil, a few spices, and 40 minutes in a hot oven. Perfection!
Jump to:
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Chicken drumsticks: I use eight of them in this recipe, weighing about 4 ounces each. I don't remove the skin - it's the best part! If you buy them in packages of five, you can cook ten drumsticks using the same recipe and increasing the olive oil by half a tablespoon.
- Olive oil: Melted butter is another tasty option.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Variations
- As mentioned above, you can coat the chicken with melted butter instead of olive oil.
- Vary your spices! Sometimes, I make life easy by using a tablespoon of chili powder instead of the other spices.
- 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Mix the oil and spices into a paste.
Arrange the drumsticks in a single layer on the baking sheet and coat them with the paste. You can use a pastry brush or your hands.
Bake the drumsticks until their internal temperature reaches 165°F. For medium drumsticks, this should take about 40 minutes. Serve immediately
Expert Tips
- Check on the drumsticks after the first 30 minutes. If they seem to be darkening too quickly, 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 â…› teaspoon (a pinch).
Recipe FAQs
No, you should not cover it. 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 seem to be darkening too quickly, loosely cover them with foil and keep cooking until they are cooked through.
Chicken should be fully cooked. It should reach an internal temperature of 165°F when measured with an instant-read thermometer, not touching the bone.
Not exactly, although many people use these terms interchangeably. As shown in the image below, a whole chicken leg (or a chicken leg quarter) can be separated into a drumstick and a thigh. In this recipe, I use the drumsticks. I use the thighs in other recipes, such as these baked chicken thighs. 
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 the fridge, in an airtight container, for 3-4 days. Reheat them in a 350°F oven to crisp the skin, or enjoy them cold!
I sometimes remove the skin, cut them into chunks, and use them in a chicken Cobb salad. Or I make a picnic-style plate of cold drumsticks, cauliflower "potato" salad, and quick pickles.
More Drumstick Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Easy Everyday Baked Chicken Drumsticks
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
- 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 on the baking sheet in a single layer.
- Make the seasoning paste: In a medium bowl, mix the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper with a fork or a spatula.
- 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 and not touching a bone, reaches 165°F.
- Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
Video
Notes
- Check the drumsticks after the first 30 minutes. If they seem to be darkening too fast on top, loosely cover them with foil and keep cooking until they are cooked through.
- Chicken should be fully cooked. It should reach an internal temperature of 165°F when measured with an instant-read thermometer, not touching the bone.
- 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.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in a 350°F oven to crisp the skin, or enjoy them cold! I sometimes remove the skin, cut them into chunks, and use them in a salad.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Becky
We’ve been making for a long time and this is definitely a family favorite. We even put in the smoker with this seasoning.
Vered DeLeeuw
Thanks for the comment, Becky! I'm glad your family enjoys this recipe. Making them in the smoker sounds amazing!
Suzanne
Delicious and super flavourful! Will definitely be adding this to my favorites! I might try doubling up the cayenne pepper next time to give it a spicy kick.
Vered DeLeeuw
Glad you liked them, Suzanne! I love the idea of increasing the cayenne.