I just nailed The Best Chicken Drumsticks with garlicky butter, blistered skin, and a ridiculous level of crisp that makes leftovers feel illegal.
I can’t stop thinking about these garlic butter drumsticks. I adore the way the skin gets blistered and glossy, and the garlic cloves sing up each bite.
This is the kind of Oven Cooked Drumsticks I make when I want something unapologetic and messy with my hands. But it’s also the answer I pull out when friends ask for the Best Baked Chicken Drumstick Recipes they can trust.
Juicy meat that slides off the bone. Salty, buttery, slightly charred edges.
Seriously, I will eat three and call it dinner. No shame.
Just pure, ridiculous chicken love every single damn time.
Ingredients
- Chicken drumsticks: the main protein, juicy under the skin, great for hands-on eating.
- Unsalted butter: adds rich, silky mouthfeel and helps the skin crisp up.
- Garlic cloves: punchy, aromatic bite that makes it smell like home cooking.
- Olive oil: keeps things from sticking and adds a subtle fruity note.
- Fresh lemon juice: brightens heavy butter, cuts through richness with fresh zing.
- Smoked paprika: smoky color and warmth, makes the skin look and taste cozy.
- Onion powder: mellow savory background, it fills out the garlic without stealing show.
- Kosher salt: brings out the chicken’s natural flavor, simple but essential seasoning.
- Black pepper: a little heat and bite, keeps the flavor lively.
- Dried thyme or oregano: herbal hint that makes it feel homemade and comforting.
- Fresh parsley garnish: bright green finish, makes the dish look friendlier on plate.
- Lemon wedges: squeeze for extra brightness, it’s the quick lift everyone appreciates.
Ingredient Quantities
- 8 chicken drumsticks (about 2 lb, bone in skin on)
- 4 tbsp unsalted butter, melted
- 3 large garlic cloves, minced (or 1 1/2 tbsp minced garlic)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme or oregano
- 1 tbsp chopped fresh parsley for garnish (optional)
- lemon wedges for serving (optional)
How to Make this
1. Preheat oven to 425°F (220°C) and arrange a rack in the middle; lightly grease a white baking dish or line it with foil for easier cleanup.
2. Pat 8 chicken drumsticks dry with paper towels; drying helps the skin get crispy so don’t skip this.
3. In a bowl combine 4 tbsp melted unsalted butter, 1 tbsp olive oil, 3 minced garlic cloves (or 1 1/2 tbsp minced garlic), 1 tbsp fresh lemon juice, 1 tsp smoked paprika, 1/2 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme or oregano; whisk it all until well mixed.
4. Toss the drumsticks in the garlic butter mixture making sure every piece is well coated; let them sit at room temperature for 10 to 15 minutes if you have time so flavors set in.
5. Arrange the drumsticks skin side up in a single layer in the baking dish, pour any leftover butter mixture over the top for extra flavor.
6. Bake uncovered for 30 to 35 minutes, then baste once with the pan juices and continue baking another 8 to 12 minutes until skin is golden and an instant read thermometer reads 165°F (74°C) in the thickest part near the bone.
7. For extra crispy skin, switch oven to broil for 2 to 3 minutes watching closely so it doesn’t burn; ovens vary so stay nearby.
8. Remove from oven and let the drumsticks rest 5 minutes to lock in juices.
9. Sprinkle 1 tbsp chopped fresh parsley over the chicken, serve with lemon wedges and enjoy.
Equipment Needed
1. Oven and middle rack (preheat to 425°F)
2. 9×13 inch baking dish or similar, lightly greased or foil lined
3. Large mixing bowl for the garlic butter mix
4. Whisk or fork to blend the butter, oil and seasonings
5. Measuring spoons and a tablespoon measure
6. Kitchen tongs for tossing and arranging the drumsticks
7. Instant read thermometer to check for 165°F doneness
8. Paper towels for patting the chicken dry and a small bowl for discarded juices
FAQ
Baked Chicken Drumsticks With Garlic Butter Recipe Substitutions and Variations
- Unsalted butter: swap with 3 tbsp olive oil for a lighter finish, or use equal amount ghee if you want a nuttier, higher smoke point fat. If using oil you might miss a bit of richness but it still tastes great.
- Fresh garlic: use 1 tsp garlic powder or 1 tbsp jarred minced garlic if you’re short on time. Powder wont be as bright but it seasons evenly, jarred garlic is close to fresh for convenience.
- Fresh lemon juice: replace with 1 tbsp white wine vinegar or 1/2 tbsp bottled lemon juice plus a pinch of lemon zest for extra flavor. Vinegar adds tang without more acidity from fresh lemons.
- Smoked paprika: sub regular sweet paprika for color and mild flavor, or use 1/2 tsp chili powder for a touch of heat if you like it spicier.
Pro Tips
1. Dry the skin really well and let the chicken sit at room temp for 10 to 15 minutes after you coat it. Moisture kills crispiness, and letting it warm up a bit helps it cook evenly. Don’t skip patting with paper towels.
2. Use a probe or instant read thermometer and check near the bone, not touching bone. Pull the chicken at 165°F (74°C) then rest for 5 minutes, it’ll keep cooking a little and stay juicier than if you overcook it.
3. For deeper garlic flavor, mix half the garlic into the butter and rub it under the skin, then toss the rest on top. Under-skin oil gets flavor into the meat, not just on the surface.
4. If you want extra crispy skin, turn the oven up for the last few minutes or move the rack closer to the top and broil very briefly while watching it. Ovens vary a lot so keep the door open and your eye on it, it can go from golden to burnt fast.
Baked Chicken Drumsticks With Garlic Butter Recipe
I just nailed The Best Chicken Drumsticks with garlicky butter, blistered skin, and a ridiculous level of crisp that makes leftovers feel illegal.
8
servings
310
kcal
Equipment: 1. Oven and middle rack (preheat to 425°F)
2. 9×13 inch baking dish or similar, lightly greased or foil lined
3. Large mixing bowl for the garlic butter mix
4. Whisk or fork to blend the butter, oil and seasonings
5. Measuring spoons and a tablespoon measure
6. Kitchen tongs for tossing and arranging the drumsticks
7. Instant read thermometer to check for 165°F doneness
8. Paper towels for patting the chicken dry and a small bowl for discarded juices
Ingredients
8 chicken drumsticks (about 2 lb, bone in skin on)
4 tbsp unsalted butter, melted
3 large garlic cloves, minced (or 1 1/2 tbsp minced garlic)
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp smoked paprika
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme or oregano
1 tbsp chopped fresh parsley for garnish (optional)
lemon wedges for serving (optional)
Directions
- Preheat oven to 425°F (220°C) and arrange a rack in the middle; lightly grease a white baking dish or line it with foil for easier cleanup.
- Pat 8 chicken drumsticks dry with paper towels; drying helps the skin get crispy so don't skip this.
- In a bowl combine 4 tbsp melted unsalted butter, 1 tbsp olive oil, 3 minced garlic cloves (or 1 1/2 tbsp minced garlic), 1 tbsp fresh lemon juice, 1 tsp smoked paprika, 1/2 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme or oregano; whisk it all until well mixed.
- Toss the drumsticks in the garlic butter mixture making sure every piece is well coated; let them sit at room temperature for 10 to 15 minutes if you have time so flavors set in.
- Arrange the drumsticks skin side up in a single layer in the baking dish, pour any leftover butter mixture over the top for extra flavor.
- Bake uncovered for 30 to 35 minutes, then baste once with the pan juices and continue baking another 8 to 12 minutes until skin is golden and an instant read thermometer reads 165°F (74°C) in the thickest part near the bone.
- For extra crispy skin, switch oven to broil for 2 to 3 minutes watching closely so it doesn't burn; ovens vary so stay nearby.
- Remove from oven and let the drumsticks rest 5 minutes to lock in juices.
- Sprinkle 1 tbsp chopped fresh parsley over the chicken, serve with lemon wedges and 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: 125g
- Total number of serves: 8
- Calories: 310kcal
- Fat: 24.5g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 12.4g
- Cholesterol: 125mg
- Sodium: 380mg
- Potassium: 250mg
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Sugar: 0.2g
- Protein: 20g
- Vitamin A: 178IU
- Vitamin C: 2mg
- Calcium: 12mg
- Iron: 1.1mg
