Easy chicken drumstick recipe

These baked chicken drumsticks are a go-to for me because they’re both easy and packed with flavor. I just coat the drumsticks in olive oil and a few spices, then bake them for around 40 minutes, simple but so juicy. It’s one of those meals that’s perfect for the whole family, especially since kids love drumsticks. And as a parent, I’m all about meals that don’t feel like sacrifices, just easy, tasty food!

Ingredients:

For this simple baked chicken drumstick recipe, you’ll need just a few basic ingredients:

• 8 chicken drumsticks (skin-on, around 4 ounces each, totaling about 2 pounds)
• 2 tablespoons olive oil (you can substitute melted butter for extra flavor)
• 1 teaspoon 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

These ingredients come together to make a delicious and easy dish that’s sure to please everyone!

Instructions:

Here’s how to make these baked chicken drumsticks:

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Make the seasoning paste: In a medium bowl, combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix until smooth using a fork or spatula.
3. Coat the drumsticks: Arrange the chicken drumsticks in a single layer on the baking sheet. Use a pastry brush or your hands to coat each drumstick with the seasoning paste.
4. Bake the drumsticks: Place the drumsticks in the oven and bake for about 40 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer (make sure it’s not touching the bone).
5. Baste and serve: Once baked, baste the drumsticks with the pan juices using a clean pastry brush, and serve immediately.

Variations:

Feel free to get creative with this recipe!

• Butter: Swap the olive oil for melted butter for a richer flavor.
• Spice mix: You can simplify things by using a tablespoon of chili powder instead of the individual spices.
• More heat: If you enjoy a little extra spice, increase the cayenne pepper to ½ teaspoon.
• Herbs & spices: For added depth, try a teaspoon of dried thyme or ½ teaspoon of dried cumin.
• Lazy version: On busy days, skip the seasoning paste. Just arrange the drumsticks in the pan, spray them with olive oil, and sprinkle on your spices.

Adjust to suit your taste, and make it your own!

Expert Tips:

• Monitor during cooking: Check on the drumsticks after 30 minutes. If they start browning too quickly, loosely cover them with foil and continue baking until fully cooked.
• Adjust the heat: The cayenne adds a wonderful subtle spice to the chicken. If you prefer less heat, reduce the amount to just ⅛ teaspoon (a pinch).

Serving Suggestions:

Since these drumsticks bake at 400°F, I love pairing them with side dishes that can cook at the same temperature. Some of my go-to sides include:

• Cauliflower tots
• Baked shiitake mushrooms
• Roasted vegetables
• Loaded mashed cauliflower
• Roasted cabbage
• Roasted frozen cauliflower
• Roasted asparagus

Storing Leftovers:

      You can store leftover drumsticks in an airtight container in the fridge for 3-4 days. To reheat, simply pop them in a 350°F oven to crisp up the skin, or enjoy them cold for a quick snack!

For a fun twist, I sometimes remove the skin, cut the drumsticks into chunks, and add them to a chicken Cobb salad. Or, for a picnic-style meal, I serve them cold alongside cauliflower “potato” salad and quick pickles.

Disclaimers:

     The Cup measurements refer to the standard American cup, which is about 240 milliliters. Most of my recipes are keto (low-carb) and gluten-free, but some of them are not. Please verify that a recipe fits your needs before using or cooking it. Recommended and linked products are not guaranteed to be gluten-free, make sure to check each. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may not be exact or 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.

Recipe FAQs:

• Do you cover the chicken in the oven?

No, you should not cover it. You want the skin to brown and the chicken to roast, not steam, so it’s best to 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 continue cooking until they are fully cooked.

• How do I know when My chicken is ready?

Chicken should reach an internal temperature of 165°F when measured with an instant-read thermometer, ensuring it is fully cooked. Avoid touching the bone with the thermometer for an accurate reading.

• Are drumsticks the same as legs?

Not exactly, though the terms are often used interchangeably. A whole chicken leg (or chicken leg quarter) includes both the drumstick and the thigh. In this recipe, we’re using just the drumsticks, while the thighs are used in other recipes.