I’m sharing a simple Baked Chicken Drumsticks recipe that comes together with just olive oil and a handful of spices before a straightforward bake in the oven.
I love a recipe that feels effortless but still makes you pause, and these Easy Everyday Baked Chicken Drumsticks do just that. The bite comes from olive oil and smoked paprika, giving a familiar but curious edge.
Folks keep calling them Best Baked Drumsticks and Ive had neighbors show up after smelling dinner, asking whats that. If you like something called Baked Chicken Drumsticks Oven Easy on your weekly menu, this one always gets a double take, and it somehow tastes fancy without pretending to be.
I like that it works for rushed weeknights or when guests drop by, and people always ask where I learned it.
Ingredients
- Chicken drumsticks: Rich in protein and iron, satisfying and filling, skin adds flavor and calories.
- Olive oil: Provides healthy fats, helps crisp skin, adds mild fruity richness to the dish.
- Smoked paprika: Gives warm smoky color and mild heat, makes the chicken taste deeper.
- Garlic powder: Instant garlic punch without moisture, boosts savory flavor and umami notes.
- Baking powder (optional): A little trick for crispier skin by drawing moisture out, optional but handy.
- Lemon wedges or parsley: Brightens and cuts richness, parsley adds freshness while lemon brings tang.
- Kosher salt: Enhances all flavors, helps seasoning penetrate meat for better tasting drumsticks.
- Black pepper: Adds sharp bite and subtle heat, balances richness without overpowering.
Ingredient Quantities
- 8 chicken drumsticks, about 2 to 2 1/2 pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon baking powder (optional, for crisper skin)
- fresh parsley or lemon wedges for serving optional
How to Make this
1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on it if you have one, that helps the skin get crispier.
2. Pat 8 chicken drumsticks dry with paper towels, getting as much moisture off as you can, this really helps the skin brown.
3. In a large bowl stir together 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano and 1/2 teaspoon baking powder if you’re using it for extra crisp.
4. Add the drumsticks to the bowl and toss them until they’re evenly coated in the oil and spice mix. Let them sit 10 to 15 minutes at room temp to absorb flavors, or cover and refrigerate up to overnight for deeper flavor (if chilled, bring back to room temp 20 minutes before baking).
5. Arrange the drumsticks on the rack skin side up, spaced apart so air can circulate; if you don’t have a rack place them directly on the foil but turn them once during cooking.
6. Bake in the preheated oven for about 35 to 40 minutes, flipping once around the 20 minute mark for even color. Check doneness with an instant-read thermometer, the safe internal temp is 165°F (74°C) at the thickest part.
7. If you want extra crisp, broil for 1 to 2 minutes at the end watching closely so they don’t burn, or leave in the oven a few minutes longer until the skin is as browned as you like.
8. Let the drumsticks rest 5 minutes, then serve sprinkled with chopped fresh parsley or with lemon wedges on the side for squeezing. Enjoy!
Equipment Needed
1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits the sheet, optional but helps crisp the skin
4. Large mixing bowl for tossing the drumsticks
5. Measuring spoons for the spices and baking powder
6. Tongs or a spatula to turn the drumsticks
7. Instant-read thermometer to check doneness
8. Paper towels to pat the chicken dry
9. Cutting board and knife for parsley or lemon wedges
FAQ
Easy Everyday Baked Chicken Drumsticks Recipe Substitutions and Variations
- Olive oil: swap with avocado oil (better for high-heat), melted butter for a richer taste (mix a little oil with butter so it wont burn), or neutral oils like canola or sunflower.
- Kosher salt: use about 3/4 tsp table salt for every 1 tsp kosher salt, or use the same volume of coarse sea salt; taste and adjust, dont overdo it.
- Smoked paprika: replace with sweet paprika plus a pinch of cumin or a bit of chipotle powder for smokiness, or just chipotle powder if you want more heat.
- Baking powder (for crisp): substitute 1 tsp with 1/4 tsp baking soda plus 1/2 tsp cream of tartar, or skip it and pat drumsticks very dry then bake a touch hotter for crispier skin.
Pro Tips
1. Pat the skin super dry and if you can, let the drumsticks sit uncovered in the fridge for a few hours to air dry, it really helps them crisp up. Use aluminum free baking powder only and keep it small 1/2 teaspoon or less or the skin can get bitter.
2. For juicier meat do a quick brine 30 minutes to 2 hours with salt, a little sugar and crushed garlic, rinse and dry before seasoning. Or rub some of the seasoning under the skin so the flavor isnt just on the surface.
3. If your oven has convection lower the temp by about 20 degrees and check sooner, convection moves heat better so theyll brown faster. No convection, try searing each drumstick in a hot skillet for 1 to 2 minutes skin side down to jumpstart the color before the oven.
4. Use an instant read thermometer and remember carryover cooking, you can pull them when the thickest part reads around 160 then rest so they finish at safe temp and stay juicier, but if you prefer play it safe cook to 165. Let them rest a few minutes before serving and squeeze lemon at the end for brightness.
Easy Everyday Baked Chicken Drumsticks Recipe
I’m sharing a simple Baked Chicken Drumsticks recipe that comes together with just olive oil and a handful of spices before a straightforward bake in the oven.
8
servings
300
kcal
Equipment: 1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits the sheet, optional but helps crisp the skin
4. Large mixing bowl for tossing the drumsticks
5. Measuring spoons for the spices and baking powder
6. Tongs or a spatula to turn the drumsticks
7. Instant-read thermometer to check doneness
8. Paper towels to pat the chicken dry
9. Cutting board and knife for parsley or lemon wedges
Ingredients
8 chicken drumsticks, about 2 to 2 1/2 pounds
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon baking powder (optional, for crisper skin)
fresh parsley or lemon wedges for serving optional
Directions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on it if you have one, that helps the skin get crispier.
- Pat 8 chicken drumsticks dry with paper towels, getting as much moisture off as you can, this really helps the skin brown.
- In a large bowl stir together 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano and 1/2 teaspoon baking powder if you're using it for extra crisp.
- Add the drumsticks to the bowl and toss them until they're evenly coated in the oil and spice mix. Let them sit 10 to 15 minutes at room temp to absorb flavors, or cover and refrigerate up to overnight for deeper flavor (if chilled, bring back to room temp 20 minutes before baking).
- Arrange the drumsticks on the rack skin side up, spaced apart so air can circulate; if you don't have a rack place them directly on the foil but turn them once during cooking.
- Bake in the preheated oven for about 35 to 40 minutes, flipping once around the 20 minute mark for even color. Check doneness with an instant-read thermometer, the safe internal temp is 165°F (74°C) at the thickest part.
- If you want extra crisp, broil for 1 to 2 minutes at the end watching closely so they don't burn, or leave in the oven a few minutes longer until the skin is as browned as you like.
- Let the drumsticks rest 5 minutes, then serve sprinkled with chopped fresh parsley or with lemon wedges on the side for squeezing. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 131g
- Total number of serves: 8
- Calories: 300kcal
- Fat: 19g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 9g
- Cholesterol: 110mg
- Sodium: 300mg
- Potassium: 300mg
- Carbohydrates: 1g
- Fiber: 0.2g
- Sugar: 0.2g
- Protein: 24g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 15mg
- Iron: 1mg
