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.