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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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!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.
Tom says
Made this twice. Very tasty.
I have sea salt and only used 1/2 tsp the first time and 1 tsp the second time. Def recommend the 1 tsp no matter what type of salt you use.
I like spicy food, so the second time I made this I used 1 tsp of cayenne pepper. To me, it was much better.
I also added 1 tsp of deli (brown) mustard the 2nd time. I liked those results too.
So, I think this recipe is great, and easy to tinker with for personal taste.
Vered DeLeeuw says
Thank you so much for trying this recipe and sharing your experience and delicious tweaks, Tom! I appreciate it.
Amber Gueyger says
Great recipe!
Vered DeLeeuw says
Glad you liked it, Amber! Thank you for the review.
Steve Nollau says
Really easy and delicious! I upped the cayenne pepper to 1 tsp for a real kick.
Vered DeLeeuw says
So glad you enjoyed these drumsticks, Steve, and that you were able to adjust the spices to suit your preferences.
Thank you for taking the time to leave a review!
Julie says
I needed an easy, healthy dinner and had a package of chicken legs I had grabbed on a quick store run because they were on sale. Decided to check here for ideas and this looked like a recipe my family would like. It was easy and did not disappoint. When I started to ask the two teens if the recipe was a keeper - one grunted out an "uh huh" before I even finished between bites. The other one declared that this was a recipe that needed to be shared with the world it was so good.
I had a vision of having the meat from a leftover leg with the leftover roasted zucchini, mushrooms, and onions I cooked on the side as a cold salad type lunch today - however, the leftovers did not see morning - teens had them for a before bed snack. In our house that is the ultimate seal of approval!
Now that I've made it - I can see that it would be really easy to prep and coat the chicken the night before for a super easy weeknight. Thank you for an easy, inexpensive, and healthy option that is an instant family favorite.
Vered DeLeeuw says
Hi Julie!
Thank you so much for trying another of my recipes and for the glowing review. Love your idea for a leftovers salad and agree that the teens liking them so much is the best compliment. 100% agree that prepping them the night before is a great idea. Thanks again! ❤️
Harish says
Yum! An instant family favorite. This was a hit at dinner tonight.
Vered DeLeeuw says
I'm so happy to hear that, Harish, and really appreciate the review!
Lynda Roy says
Delicious! My go-to recipe. I also use the spices for pork chops.
Vered DeLeeuw says
I'm so happy to hear, Lynda! Thank you very much for taking the the time to leave a review.
Vida says
Really enjoyed the flavour. Came out perfectly. Cooked a tray of quartered potatoes basted in olive oil and the same seasonings. Thank you!
Vered DeLeeuw says
You're very welcome, Vida! Your dinner sounds amazing.
Hungry Momma says
My are still frozen. Should I defrost them first or just cook longer?
Vered DeLeeuw says
Hi! They should be fully thawed.
Marlyn says
Hi, I tried your recipe and it was delicious. Yummy.
Thank you so much.⭐️⭐️⭐️⭐️⭐️
Vered DeLeeuw says
I'm glad you enjoyed the recipe, Marlyn, and really appreciate the review!