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–+ servings
A baking tray lined with aluminum and 8 chicken legs
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5 from 14 votes

Baked Chicken Drumsticks

Baked chicken drumsticks make a simple and easy meal in minutes with ingredients you probably already have on hand. Today, I served it with rice, but try Hasselback potatoes, roasted potatoes, or mashed potatoes. And, a side salad and some crusty bread make it a complete meal.
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Baked, baked chicken, baked chicken drumsticks, chicken drumsticks, oven-baked, quick meals
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 drumsticks
Calories 352kcal
Author Veena Azmanov
Cost $10

Equipment

Ingredients

  • 2 lbs Chicken legs (6 to 8 legs) skin-on
  • 2 tbsp Olive oil

Marinade

  • ½ tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Cumin dried
  • 1 tsp Paprika or Cayenne
  • ½ tsp Salt
  • ½ tsp Black pepper powder
Metric - US customary

Instructions

  • Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.
    Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.
  • Preheat the oven at 420 F / 215 C for at least 10 minutes before you add the chicken in.
  • Next, combine all the marinade spices in a bowl. And set aside.
  • Then, add the oil to the chicken drumsticks and coat well. Sprinkle the spices all over the chicken.
  • Line a baking tray with aluminum foil for easy cleanup. Spray or brush the foil with oil.
    Tip - This chicken has wonderful pan juices, so make sure you have no holes in the foil.
  • Then, place the drumsticks on the baking tray. Do not crowd the pan.
    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 of the chicken should read 165 F.
    Tip - Chicken is done when you cut the inside and it is no longer pink and the juices will run clean.

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 as it will 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 with work for up to 3 lbs  or 10 chicken legs
  • Bake the chicken uncovered so the top gets nice and golden. 

Nutrition

Calories: 352kcal | Carbohydrates: 5g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 393mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg