Name: Easy Everyday Baked Chicken Drumsticks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 chicken drumsticks (skin-on, 4 ounces each, about 2 pounds total weight); 2 tablespoons olive oil (extra-virgin); 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper

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This everyday recipe for baked chicken drumsticks is easy and delicious. Simply coat the drumsticks with olive oil and spices, then let the oven do all the work.

Baked chicken drumsticks are topped with chopped parsley.

These baked chicken drumsticks are simple but good. To make them, you will mix olive oil with spices like garlic powder and smoked paprika, coat the drumsticks, and place them in the oven. The prep time is just 10 minutes, and then they need about 40 minutes in the oven for juicy perfection your entire family will love.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Chicken drumsticks: I use eight of them, each weighing about 4 ounces. If your drumsticks come in packages of five, you can cook ten drumsticks using this recipe. Increase the olive oil by half a tablespoon.
Olive oil: Melted butter is another delicious option.
To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

Variations

Spices: You can double the cayenne pepper if you enjoy spicy food. Sometimes, I add a teaspoon of dried thyme or ½ teaspoon of dried cumin.
You can use a teaspoon of minced fresh garlic in the seasoning paste instead of garlic powder.
When I'm lazy, instead of making a seasoning mix, I arrange the drumsticks in the pan, coat them with olive oil spray, and sprinkle them with spices before baking.
Sometimes, I make it extra easy by using a tablespoon of chili powder instead of the other spices. You can see the delicious result in the photo below. It's not super spicy, just well-seasoned and savory.

Baked chicken drumsticks that were seasoned with chili powder.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Arrange the drumsticks in a single layer on a parchment-lined, rimmed baking sheet and coat them with a paste made from olive oil and spices.

Coating the drumsticks with seasoning mix.

Bake the drumsticks in an oven preheated to 400°F for about 40 minutes, until they are cooked through.

The drumsticks are ready on the baking sheet.

Serve immediately. You can garnish them with chopped parsley, but that's optional.

My family really enjoyed this recipe. The instructions were easy to follow, and the drumsticks were delicious. I look forward to trying more of your recipes. Thank you!
Alyce
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Recipe Tips

Bake the drumsticks uncovered, but check them after the first 30 minutes. If they seem to be darkening too much, loosely cover them with foil and keep cooking until they are cooked through.
The cayenne greatly improves the flavor of this dish. It adds a hint of spice without overwhelming the chicken. But if you're not a fan of spicy foods, use just ⅛ teaspoon or omit it completely.
I think the skin is the best part, so I don't remove it, but you can remove it if you want. It's easier to remove the skin if you grab it with a paper towel.
Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin, or enjoy them cold! I sometimes remove the skin, cut the chicken into chunks, and use it in a chicken Cobb salad. I also like to make a picnic-style plate of cold drumsticks, cauliflower "potato" salad, and quick pickles.

Serving Suggestions

Since I bake them in a 400°F oven, I like to serve these drumsticks with a side dish I can cook in the same oven. So, I often serve them with one of the following:

Cauliflower tots
Baked shiitake mushrooms
Roasted vegetables
Loaded mashed cauliflower
Roasted cabbage
Roasted frozen cauliflower
Roasted asparagus, as shown in the photo below:

Baked chicken drumsticks are served with roasted asparagus and kimchi.

Recipe Card

Baked chicken drumsticks are served on a white plate.

4.99 from 399 votes

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Easy Everyday Baked Chicken Drumsticks

This everyday recipe for baked chicken drumsticks is easy and delicious. Simply coat the drumsticks with olive oil and spices, then let the oven do all the work. They're incredibly juicy!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 288kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 8 chicken drumsticks - skin-on, 4 ounces each, about 2 pounds total weight
▢ 2 tablespoons olive oil - extra-virgin
▢ 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
▢ ½ teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon smoked paprika
▢ ¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and arrange the drumsticks in a single layer on the baking sheet.
Make the seasoning paste: In a medium bowl, use a fork or spatula to combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
Bake the drumsticks uncovered for about 40 minutes, until they are cooked through and their internal temperature, measured with an instant-read thermometer not touching a bone, reaches a minimum of 165°F.
Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.

Notes

Check the drumsticks after the first 30 minutes. If they seem to be browning too much on top, loosely cover them with foil and keep cooking until they are cooked through.
When I'm lazy, instead of making a seasoning mix, I arrange the drumsticks in the pan, coat them with olive oil spray, and sprinkle them with the spices.
If your packages have five drumsticks each, you can cook ten drumsticks using the same recipe, increasing the olive oil by half a tablespoon.
The cayenne greatly improves the flavor of this dish. It adds a hint of spice without overwhelming the chicken. But if you're not a fan of spicy foods, use just ⅛ teaspoon (a pinch). It's also OK to omit it completely.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin, or enjoy them cold! I sometimes remove the skin, cut the chicken into chunks, and use it in a salad.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Baked Chicken Drumsticks

Ingredients

Variations

Instructions

Recipe Tips

Serving Suggestions

Recipe Card