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!
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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
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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. 
AB
These were easy and turned out great. I will be making them again. Thank you for the great recipe!
Vered DeLeeuw
You're very welcome! So glad you enjoyed them.
Melissa Ganer
So easy!! Delicious and moist chicken. I’m saving this one for sure!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Melissa! Thank you for the comment.
Jane T.
I've made this recipe several times. It is quick, easy and flavorful. I try to follow the Low FODMAP diet and these still taste good without the onion and garlic powder. The recommended baking temp and time were accurate for my oven.
I use a 9 inch Pyrex baking dish and they don't stick. Thanks for a tasty recipe.
Vered DeLeeuw
You're welcome, Jane! Thank you so much for taking the time to write a comment.
Mona
Thank you for the recipe. I just made it & came out great! It’s juicy, tasty and delicious
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Mona! Thank you for the comment.
Autumn D
So easy and full of flavor! I followed the recipe exactly and they came out perfect. Definitely making this a regular dish.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Autumn! Thank you for taking the time to write a comment.
Carol Greene
just cooked baked drumsticks this p.m. soooooo GOOD will definitely cook AGAIN
Vered DeLeeuw
I'm so glad you enjoyed these drumsticks, Carol! Thank you for the comment.
Leni Morrison
They were lovely, crisp and tasty and Easy to make.
Thank you!!
Vered DeLeeuw
I'm so glad you enjoyed these drumsticks, Leni! Thank you for the comment.
Deuce
Good recipe, took a little less time in the air fryer.
Vered DeLeeuw
Glad you enjoyed it, Deuce! Thanks for the feedback.
Rose Marie A Klavon
I made this recipe with roasted cauliflower, broccoli and cherry tomatoes....... delicious! Thank you.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Rose Marie! Thank you for the review and for sharing your additions.
Evelyn Pina
Absolutely great!
One question, if I wanted the skin more crispy, how would I achieve this with this recipe?
Vered DeLeeuw
Glad you liked it, Evelyn!
Drying the chicken overnight in the fridge after sprinkling it with a mixture of baking powder and salt can help. Here are more tip for achieving crispy skin, with pros and cons for each method.
Alternatively, try blotting the skin dry with paper towels to remove as much moisture as possible.
Pamella
10/10
The seasoning mix was perfect for 8 drumsticks. The only thing I did different is that I pulled the skin back & made slits in the drumsticks so that every part is seasoned in the inside & outside. It tasted really good this way!
Vered DeLeeuw
Thanks for the review, Pamella, and for sharing your method with the skin! Sounds great.
Joyce Lubacz
Wow! Best ever drumsticks! So flavorful and so juicy and tender! And so quick and easy! I think I will add chicken thighs with the drumsticks next time. Thanks for a great easy-peasy recipe and my house smelled so a great while they were in the oven!
Vered DeLeeuw
I'm so glad you enjoyed these drumsticks, Joyce! Thank you for taking the time to write a review. Chicken thighs will probably need just a few more minutes - check out this recipe.