This everyday recipe for baked chicken drumsticks is easy and delicious. Simply coat the drumsticks with olive oil and spices, then let the oven do all the work.
These baked chicken drumsticks are simple but good. To make them, you will mix olive oil with spices like garlic powder and smoked paprika, coat the drumsticks, and 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 entire family will love.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken drumsticks: I use eight of them, each weighing about 4 ounces. If your drumsticks come in packages of five, 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
- Spices: You can double the cayenne pepper if you enjoy spicy food. Sometimes, I add a teaspoon of dried thyme or ½ teaspoon of dried cumin.
- You can use a teaspoon of minced fresh garlic in the seasoning paste instead of garlic powder.
- When I'm lazy, instead of making a seasoning mix, I arrange the drumsticks in the pan, coat them with olive oil spray, 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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 for about 40 minutes, until they are cooked through.
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
Read more comments
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
- Bake the drumsticks uncovered, but check them 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.
- 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.
- Storage: 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.
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:
Recipe Card
Easy Everyday 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 they are cooked through and their internal temperature, measured with an instant-read thermometer not touching a bone, reaches a minimum of 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, coat them with olive oil spray, 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.
Arielle says
I love this recipe! But it seems you changed chili powder and replaced it with paprika? Any chance you could share the old recipe? Thank you!
Vered DeLeeuw says
Hi Arielle,
You can substitute chili powder for the paprika or use this recipe for spicy drumsticks.
Christina White says
Gunna try to memorize this one on my second time making it
Vered DeLeeuw says
I love making recipes often enough that I no longer need to look at the directions!
I'm glad you like this recipe, Christina. Thanks for the review.
Cassidy says
The best chicken Recipe ever. My family loved the taste. It wasn't not to spicy but just right of spice to it. It was my very first time cooking chicken too.
Cassidy says
It turned out amazing.
Vered DeLeeuw says
Wonderful, Cassidy! I'm so glad you enjoyed this recipe. Thank you very much for the review.
Jim says
Wow. This was perfect! The spices are spot on. I plan to use them in other recipes.
To the person who said they need to be higher than 165 degrees, I checked with a thermometer and after 40 minutes in the oven they were 185.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Jim! Thank you very much for the review.
Squirrel Butler says
Simple and very tasty
One additional piece of information: most sources suggest 185-195 as the optimal internal temp for dark chicken meat (legs, thighs), as the connective tissue in dark meat doesn't break down until you hit that higher temperature range
It's certainly safe to pull the chicken at 165, but the texture is nowhere near as nice as letting it get higher. Unlike white chicken meat (breasts), the dark meat will not dry out at that higher temp.
Vered DeLeeuw says
Thanks for the review. You are correct - I edited the instructions to clarify that 165 is the *minimum* temp they should reach.
Lisa says
Great!
Vered DeLeeuw says
Glad you liked it, Lisa!