Description
Baked Chicken Drumsticks are a simple, reliable way to get crispy skin and juicy, well-seasoned meat straight from the oven. This method uses high heat and proper spacing to create a golden exterior with tender, flavorful chicken inside. Perfect for busy weeknights, these drumsticks come together quickly with pantry spices. For a complete meal idea, pair them with 30 Minute Chicken Parmesan Pasta.
Ingredients
- 2–3 lbs chicken drumsticks (skin-on, patted dry)
- 2 tablespoons olive oil (extra virgin preferred)
- 2 teaspoons paprika (smoked or sweet)
- 1 teaspoon garlic powder (finely ground)
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon salt (fine sea salt)
- 1/2 teaspoon black pepper (freshly ground)
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) for 10 minutes until fully heated; oven should feel hot when opened briefly.
- Prepare Chicken: Pat drumsticks dry with paper towels for 2–3 minutes until no visible moisture remains on the skin.
- Season Mixture: In a large bowl, combine olive oil and all spices; mix for 1 minute until evenly blended and aromatic.
- Coat Chicken: Toss drumsticks in seasoning for 2–3 minutes until fully coated with a uniform spice layer.
- Arrange on Pan: Place drumsticks on a lined baking sheet at 400°F, spacing them at least 1 inch apart; they should not touch.
- Initial Bake: Bake on the center rack at 400°F for 30 minutes until the tops look golden and slightly crisp.
- Flip Drumsticks: Turn each drumstick using tongs and return to oven at 400°F; skin should release easily from the pan.
- Finish Baking: Bake an additional 15–20 minutes at 400°F until internal temperature reaches 165°F (74°C) and juices run clear.
- Check Crispness: Broil at 400°F equivalent (or high broil) for 2–3 minutes if needed until skin is visibly crisp and slightly blistered.
- Rest Before Serving: Let drumsticks rest for 5–10 minutes at room temperature until juices redistribute and meat feels firm but tender.
Notes
- Substitutions: Use chicken thighs instead of drumsticks; adjust cook time by adding 5–10 minutes.
- Make-ahead: Season the chicken up to 24 hours in advance and refrigerate for deeper flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 375°F oven for 10–15 minutes until hot and skin crisps again.
- Serving suggestions: Pair with roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.
Nutrition
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