Baked Chicken Drumsticks Recipe
Baked chicken drumsticks are the perfect dish to make for dinner. They even taste great cold the next day and are sure to be a family favorite. Also, they’re easy to make and only take about 45 minutes. Great for an appetizer or main dish.
Some meals just bring people together, and in my house, nothing disappears faster than a tray of crispy, golden-baked chicken drumsticks. There’s something so fun and satisfying about grabbing a drumstick, eating with your hands, and savoring every juicy bite. I started making these because they remind me of those easy, carefree dinners growing up—where the meal was simple, but the flavors were everything.
Now, it’s one of my go-to recipes when I need something effortless yet packed with flavor. The drumsticks are seasoned to perfection, roasted until crispy on the outside and tender inside, and the best part? They bake on a sheet pan, making cleanup a breeze. Whether paired with roasted veggies, mashed potatoes, or just enjoyed straight from the pan, this recipe never disappoints.
If you love no-fuss, family-friendly meals that everyone will fight over, these baked chicken drumsticks are for you. Try them once, and they’ll be a new favorite at your table!
Why make these drumsticks
- It’s a quick and simple recipe. These drumsticks bake in about 45 minutes. You can marinate them for a while or bake right away.
- Also, the marinade uses easy-to-find spices, mostly simple pantry staples.
- In addition, the oil and spices create flavorful pan juices that go well with rustic bread, like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread.
- Today, I served it with rice because the chicken drippings on the baking sheet make a perfect sauce for the rice. But other chicken sides, such as Hasselback potatoes, roasted potatoes, or mashed potatoes, are also a great match. And a side salad and some crusty bread make it a complete meal.
Ingredients and substitutes
- Chicken – Even if you do not want to eat the skin, I suggest baking it skin-on to help the chicken stay moist. Also, this recipe works better with bone-in chicken than with boneless chicken.
- Paprika – I’ve used hot paprika for a little kick, but you can also use sweet smoked paprika.
- Garlic – I am using powder since fresh garlic can burn on the chicken.
- Onion – Again, it is best to use powder since we want to bake the chicken without excess moisture.
- Cumin – Adds a nice smoky flavor to the chicken.
Step-by-step: Baked chicken drumsticks recipe
- Thaw the chicken for at least an hour before baking. Pat dry with a clean paper towel.
Pro tip – Frozen or wet chicken will result in too many juices during cooking, which will stew rather than bake the chicken. Also, the marinade will all be lost to the juices. - Oven – Preheat the oven to 400°F / 200°C/ Gas Mark 6 for at least 10 minutes.
Pro tip – A hot oven will give a crispy skin and keep those juices in.
- Prep pan – Line a baking tray with aluminum foil or parchment paper for easy cleanup. Spray the baking sheet with cooking spray to prevent the chicken from sticking.
Pro tip – This chicken has wonderful pan juices, so make sure you have no holes in the foil. - Marinade – Combine all the marinade ingredients in a small bowl.
Pro tip – Double the marinade and save some for later. It is great over roasted or baked potatoes, cauliflower, and other baked veggies. - Marinate drumsticks – Place the chicken in a large bowl. Next, pour the oil over the chicken and coat well. Then, sprinkle the spices all over the chicken, tossing so they coat evenly.
Pro tip – Adding the oil to the chicken first will ensure the spices stick to the chicken.
- Baking sheet – Place the drumsticks on the baking sheet, leaving enough room around them.
Pro tip – Alternatively, this marinated chicken can be kept in a bowl in the fridge for up to 12 hours. Thaw an hour before baking. - Bake the chicken for 40 to 45 minutes until the top is golden and the chicken is cooked through. When done, the internal temperature in the thickest part of the chicken should read 165°F on an instant-read thermometer.
Pro tip – Chicken is done when you cut into it, and it is no longer pink, and the juices will run clear. - Lastly, I like to serve these with a squeeze of lemon and garnish with parsley.
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Frequently asked questions
This chicken will stay in the fridge for 4 to 5 days. You can also freeze it for up to a month.
It’s better not to add veggies because they will add moisture, which will cause the chicken to stew rather than bake. However, if you want a chicken-and-veggies casserole, add the chicken to a baking dish with some potatoes, carrots, mushrooms, and parsnips.
Chicken is very versatile and can pair with many sides. Try:
Sesame green beans
Sesame asparagus,
Baked butternut or carrots.
Salads – such as avocado, celery, carrots, cabbage
The options are endless because these chicken drumsticks are very versatile. Try: Coconut turmeric rice
One-pot vegetable rice
Rice pilaf with fruit and nuts
Roasted potatoes
Roasted sweet potatoes
Video
Ingredients
- 2 lbs (1 kg) Chicken drumsticks (6 to 8 legs) skin-on
- ½ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Cumin dried
- 1 tsp Paprika or Cayenne
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 2 tbsp Olive oil
- 2 tbsp Lemon juice (or lime juice)
- 1 tbsp Parsley chopped for garnish
Method
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.2 lbs Chicken drumsticks
- Oven – Preheat the oven at 400°F / 200°C/ Gas Mark 6 for at least 10 minutes.
- Prep pan – Line a baking tray with aluminum foil or parchment paper for easy cleanup. Spray the baking sheet with cooking spray to prevent the chicken from sticking.
- Marinade – Combine all the marinade ingredients in a small bowl.½ tsp Garlic powder, 1 tsp Onion powder, ½ tsp Cumin, 1 tsp Paprika, ½ tsp Kosher salt, ½ tsp Black pepper powder, 2 tbsp Olive oil, 2 tbsp Lemon juice , 1 tbsp Parsley
- Marinate drumsticks – Place the chicken in a large bowl. Pour the oil over the chicken and coat well. Sprinkle the spices all over the chicken tossing so they coat evenly.
- Baking sheet – Place the drumsticks on the baking sheet, leaving enough room around them.
- Bake the chicken for 40 to 45 minutes until the top is golden and the chicken is cooked through. When done, the internal temperature in the thickest part of the chicken should read 165°F on a meat thermometer.
- I like to serve these with a squeeze of lemon and garnish with parsley.
Notes
- Never cook chicken that’s still partially frozen, as it will bake tough and dry. Make sure to thaw to room temperature.
- Use skin-on for this chicken recipe to keep the chicken moist and tender.
- If you are not going to eat the skin, make sure to apply the marinade below the skin as well.
- Make sure to wipe dry the chicken to prevent it from stewing rather than baking.
- This marinade will work for up to 3 lbs or 10 chicken legs.
- Bake the chicken uncovered so the top gets nice and golden.
- Leftovers will keep in the fridge for up to 5 days and can be used in sandwiches, wraps, and burritos. You can also freeze these drumsticks for up to a month in freezer-safe bags. Perfect for lunch boxes or meal preps.
Equipment you will need
Nutrition
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Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Crispy Chicken Recipe Baked
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I made these for my son and husband to use up some chicken legs in the freezer. They loved them and it was so easy!
Thank you so much, Lauren. So happy to get you feedback.
I’m in love with this combination of spices, they are so delicious together. My kids love chicken drumsticks and I was looking for a new marinade and this one checks every box. My kids enjoyed every bite.
These baked chicken drumsticks look super delicious and I love the flavoring you put on them! I can’t wait to make these for dinner tomorrow night. Thank you for sharing this recipe!
I love the addition of cumin here! I bet that adds a nice twist to the usual.