oven roasted chicken drumsticks

Oven Roasted Chicken Drumsticks

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Oven-Baked Chicken Drumsticks

This is the easiest and best way to make great baked chicken. Thoroughly pat the chicken pieces dry with paper towels, then coat them with oil and season generously with salt and pepper. We like to add a little fresh chopped rosemary as well, but you can substitute fresh thyme or oregano. Bake the chicken on a wire rack on an aluminum-foil-lined sheet pan so that hot air can circulate, creating crispy skin on all sides of the chicken.

Prep tips 

The joy of a marinade is that you can prep the chicken whenever you have the chance and then when you are ready to cook the chicken is too. Make the marinade the night before even and let it sit in the refrigerator overnight. Bring the chicken out about 30 minutes before you are ready to bake it so it has a little time to come to room temperature. Cooked drumsticks can be stored in an airtight container in the refrigerator for about 3 to 5 days. Reheat in the oven to help re-crisp the skin. For an even easier cleanup line your baking tray with foil!

Ingredients

• 10 skin-on chicken legs (about 4 lb.)
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon finely chopped fresh rosemary
• Cooking spray

Directions

• Step 1

  Preheat oven to 425°F. Dry chicken legs thoroughly with paper towels. Toss together chicken legs and olive oil in a large bowl. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle salt mixture over chicken legs, and toss to coat.

• Step 2

  Line a half-sheet pan with aluminum foil, and spray with cooking spray. Set a wire rack in prepared pan. Arrange chicken legs in a single layer on wire rack.

• Step 3

  Bake in preheated oven until a meat thermometer inserted into thickest portion of chicken leg registers 165°F, 35 to 40 minutes. Let chicken stand 5 minutes. Serve warm.

   

Oven Roasted Chicken Drumsticks

This super easy oven roasted chicken drumsticks recipe delivers crispy, mouthwatering results. You can further simplify this recipe by roasting the chicken and vegetables on a single baking sheet, but using the two-pan method described below yields crispier, more evenly cooked chicken. Plus, it allows you to remove the vegetables from the oven a few minutes earlier than the chicken, if needed.

Ingredients for this Recipe 

• 1 lb. carrots, peeled / 1 medium yellow onion
• 1 tbsp extra virgin olive oil
• Salt and black pepper, to taste
• 6 large chicken drumsticks (with skin)
• 2 tsp smoked paprika / 2 tsp garlic salt
• 2 tsp onion salt / 2 tsp black pepper, to taste

Important Tip 

Be sure to pat the drumsticks completely dry before seasoning. The skin will not get nice and crispy if you omit this step!

How to Make Roasted Chicken Drumsticks

Step 1:

Arrange oven racks so they are evenly spaced apart before pre-heating to 425°F.

Step 2:

Line two rimmed baking sheets with parchment paper, Silpat baking mats, or aluminum foil and set aside.

Step 3:

Cut carrots into thin slices and onion into wedges before separating them into individual slices. Place sliced carrots and onion on one of the prepared baking sheets and drizzle with olive oil. Season with salt and black pepper, to taste, and toss to coat. Spread vegetables into a single layer and set them aside.

Step 4:

Place a metal baking rack on the other baking sheet and spray with non-stick cooking spray.

Step 5:

Pat drumsticks completely dry with paper towels. Sprinkle on all sides with smoked paprika, garlic salt, onion salt, and black pepper, and arrange seasoned drumsticks on the baking rack.

Step 6:

Place both baking sheets into the preheated oven, with chicken on the upper rack. Roast for 20 minutes, then rotate both baking sheets and roast for another 15-20 minutes, or until an instant-read thermometer inserted into the chicken reads at least 165°F and the vegetables are tender and caramelized. (Depending on your oven and how thin you sliced the vegetables, they may be done a little sooner).

Step 7:

Remove each baking sheet from the oven when ready and transfer the chicken to a serving platter. Loosely cover chicken with aluminum foil and let rest for 5 minutes before serving. Serve these roasted chicken drumsticks with roasted root vegetables.

 

 

HOMEMADE OVEN ROASTED CHICKEN DRUMSTICK RECIPE

You all know how I feel about simple, family-friendly dinners that aren’t fussy. I LOVE them. I mean, I have five kids and a life. Sure I love to cook but that doesn’t mean that I don’t ever struggle getting dinner on the table for my people. One thing we all love is a great roasted chicken recipe and this particular recipe is a keeper; I can’t wait for you to try it, too.

WHAT TO SERVE WITH CHICKEN DRUMSTICKS

I made some Easy Cheesy Broccoli Rice to serve on the side of my chicken drumsticks, but it would also go great with classics like: mashed potatoes, Mushroom Rice, Three Bean Salad, Oven Roasted Broccoli, Parmesan Roasted Potatoes, Simple Sautéed Vegetables, Roasted Potatoes, Loaded Smashed Potatoes, Herby Potato Salad, or Classic Coleslaw.

WHEN IT COMES TO LEGS, SHOULD I USE THIGHS, DRUMSTICKS OR WHOLE LEGS?

I love thighs and drumsticks, but whole legs are delicious too. However, if you chose to roast whole chicken legs, you’ll need more time in the oven. For this baked chicken recipe I used both chicken thighs and chicken drumsticks just because that was all I had at home, but you could go either way.

HOW CAN I TELL IF CHICKEN IS DONE WITHOUT A MEAT THERMOMETER?

The most accurate way is with a meat thermometer but if you don’t have access to one, the chicken is done when the juices run clear.

CAN I MAKE THIS RECIPE WITH DRUMSTICKS?

Chicken drumsticks are a great option for this recipe but you can also use bone-in, skin-on chicken thighs or chicken leg quarters. You just need to adjust the cooking time as needed. Using a thermometer will help ensure the chicken is cooked through (without overcooking).

HOW LONG DOES IT TAKE TO PREP THE CHICKEN FOR THE OVEN?

Literally, 5 minutes. I’m not joking. This recipe is very simple. The most difficult and time-consuming part will be the peeling 2 cloves of garlic and either chopping them or pressing them through the garlic press. Then you just add very simple ingredients: olive oil, lemon juice and spices (salt, pepper, sweet paprika, turmeric, cayenne pepper, oregano, and thyme). Mix & drizzle over the chicken. Done.

How long to bake chicken legs?

These baked chicken drumsticks only take a few minutes of prep and just about 45 minutes of bake time.

We’re baking these chicken legs at 425 degrees. If our oven isn’t good and hot, the chicken skin won’t get crispy and no one wants rubbery chicken skin!

The meat should reach 165 degrees in about 45 minutes and then your chicken legs are ready to devour!

WHAT SEASONING SHOULD I USE TO MAKE A TASTY OVEN-ROASTED CHICKEN LEGS?

You can use any spices you’d like. For this recipe I choose to use:

• sweet paprika,
• cayenne pepper,
• turmeric,
• dried oregano,
• dried thyme and
• salt & pepper.

DO I NEED TO PAN-FRY THE CHICKEN BEFORE I PUT IT IN THE OVEN?

Nope. You don’t have to. The oven can do the whole job for you. However, if you want to achieve a super crispy skin, you can always do this. I wanted to present a very simple recipe that doesn’t require any “hand-holding.” Simply season the chicken and place in the oven. Easy peasy.

DO I NEED TO MARINATE THE CHICKEN BEFORE I PUT IT IN THE OVEN?

You don’t have to, but you can. It will definitely add flavor to your chicken. You can prepare the marinade with spices the night before, smother it all over your chicken and the next day simply put it into your oven.

DOES THE CHICKEN NEED TO BE PLACED ON A RACK OR IN THE OVENPROOF DISH?

This recipe for Oven Roasted Chicken Legs is to be cooked in the ovenproof dish like a casserole dish or even the cast iron pan. You could also make an “oven-fried” chicken.

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

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