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.
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 to be baked for about 40 minutes for juicy perfection.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken drumsticks: I use 8, 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.
Flavor Variations
- Spicy drumsticks: Sometimes I make a spicy version with salt, 1 tablespoon of chili powder, and ½ teaspoon of cayenne pepper. You can see the delicious result in the photo below.
- Italian seasoning: Another simple variation is to coat the drumsticks with olive oil, then sprinkle them with garlic powder and Italian seasoning. This version is shown in the photo below.
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, then coat them with a paste of olive oil and spices.
Bake the drumsticks in an oven preheated to 400°F for about 40 minutes, until they are cooked through.
Serve immediately. You can garnish them with chopped parsley.
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, without flipping, 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.
- Blot the drumsticks with paper towels before coating them, as shown in the image below. This simple step removes excess moisture so the seasoning sticks better and the skin crisps up in the oven. Dry skin browns more efficiently, giving you better flavor, color, and texture.
- 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, as shown in the photo below.
Recipe FAQs
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.
Yes. You can use a teaspoon of minced fresh garlic in the seasoning paste instead of garlic powder.
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.
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! The photo below shows the cold leftovers served with veggies, pickles, ranch dressing, and Dijon mustard. 
Serving Suggestions
Since I bake them at 400°F, 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
- Roasted cabbage
- Roasted frozen cauliflower
- Roasted asparagus, as shown in the photo below.
Recipe Card
Easy Baked Chicken Drumsticks
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, then arrange the drumsticks in a single layer on the pan.8 chicken drumsticks
- 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.2 tablespoons olive oil, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
- Bake the drumsticks uncovered, without flipping, 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 (see notes below).
- Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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 baking until they are cooked through.
- Dark chicken meat tastes best when cooked slightly higher than 165°F because it has connective tissue and fat that need extra time to break down. When drumsticks reach 175-180°F, the meat becomes more tender and juicy.
- If your packages each have five drumsticks, you can cook ten drumsticks using the same recipe, increasing the olive oil by half a tablespoon.
- 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, picnic-style. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
V. Davis says
This was so delicious! Appreciate how easy it was to prepare.
Vered DeLeeuw says
I'm so glad to hear! Thank you very much for the review.
Elise says
Made exactly as written and added thyme as you suggested. Really delicious and quick. Thank you for a great recipe!
Vered DeLeeuw says
You're very welcome, Elise! I'm so glad you enjoyed it and really appreciate the review.
Michelle says
This is an excellent recipe that I've used several times now. It's a hit with my toddlers and my husband.
Vered DeLeeuw says
I'm so glad to hear, Michelle! Thank you so much for the review.
Debra Schiely says
These were great!
Vered DeLeeuw says
I'm so glad you enjoyed them, Debra, and really appreciate the review!
Tony says
Loved it! Easy and flavorful.
Vered DeLeeuw says
Glad you liked it, Tony! Many thanks for the review.
Laurie N. says
it is Better to cook drumsticks Frozen or Thawed Out.
Vered DeLeeuw says
Hi Laurie,
Great question! They should be fully thawed.
Lynda Yeoman says
The chicken was easy to make and tasted delicious. Thank you!
Vered DeLeeuw says
You're very welcome, Lynda! Glad you enjoyed it. Thank you for the review.
Stephe says
This is my go-to when I'm feeling exhausted and am low on energy, but I want something savory and delicious to eat.
I pair this with mac and cheese because the way the chicken's seasonings mix in with the mac and cheese is so heavenly.
This is probably one recipe I will continue to make years down the road. It's easy to make and the oven does the work for me 😉
Vered DeLeeuw says
How wonderful, Stephe! I'm so glad this has become a staple. Many thanks for the review! ❤️
Elizabeth Kent says
This drumstick recipe was sooo good. Delicious!
Vered DeLeeuw says
Glad you liked it, Elizabeth! Thank you so much for the review.
Ros Mempin says
Great flavor and easy to make. Thank you! My family loves it! My daughter asked me to save some for tomorrow…
Vered DeLeeuw says
That's the best compliment, Ros! I'm so glad this was a success. Thank you very much for the review.
Edith says
Would it be still good if I take the skin off before cooking? I am not a fan of chicken skin.
Vered DeLeeuw says
Hi Edith,
Yes! It works just fine with skinless drumsticks.
You can add an extra tablespoon of olive oil to compensate for the loss of fat from removing the skin.