Easy Baked Chicken Drumsticks with crispy golden skin seasoned with 6 pantry spices and no marinating. This high protein chicken recipe fits any budget and pairs with any side!
Why You’ll Love My Oven Baked Chicken Drumsticks
I always keep chicken drumsticks in my freezer because they’re affordable. I usually end up making air fryer chicken drumsticks or these simple baked chicken drumsticks, so it’s time I shared my recipe! I love to serve them with baked potato wedges.
Just rub and bake. No marinating, no prep ahead, just a true dump-and-bake dinner that’s basically ready in 30ish minutes.
I’ll often use a wholesaler’s size pack and double the recipe, so we have leftovers. What I also love about this baked chicken drumsticks recipe is that the dark meat stays juicy and skin crisps up beautifully!
Ingredients for Baked Chicken Drumsticks
- Chicken drumsticks: I used 3 pounds with the skin left on for extra juiciness and crispiness.
- Oil: Helps the drumsticks crisp up. I like olive oil or avocado oil.
- Seasoning blend: Onion powder, smoked paprika, dried oregano, salt, pepper, and a little brown sugar or coconut sugar for balance and extra crispness.
Olena’s Tip
You can also use chicken thighs or whole chicken legs (chicken quarters with the thigh attached). The cook time is the same, but use a meat thermometer to be sure.
How to Bake Chicken Drumsticks
Here’s a quick overview how to bake chicken drumsticks in the oven. You can find full recipe card below.
Preheat your oven to 425 F and line large baking sheet with parchment paper. If you are doubling the recipe, you will need 2 baking sheets.
- Toss the chicken: Add the drumsticks to a big bowl, drizzle with oil, and toss with tongs to coat.
- Season the drumsticks: Sprinkle on the spices and brown sugar, then toss again until everything is evenly coated.
- Bake: Spread them out on your sheet pan in a single layer and bake for about 35 minutes, or until they hit 165 F inside.
- Serve: Pull them out and serve with your favorite side dishes.
Make Ahead
You can season the drumsticks and refrigerate them for 24-48 hours ahead of time since there’s no acid in the seasoning to start cooking the meat.
Tips for Best Results
Here’s a few simple tricks that take oven baked chicken drumsticks to the next level of juicy and flavorful.
- Use smoked paprika: It adds a deeper, smokier flavor than regular paprika.
- Check with meat thermometer: To be safe and perfectly cooked, the thickest part of chicken drumstick close to the bone should reach 165 F.
- Don’t overcrowd: Give chicken drumsticks some breathing room so they roast evenly. If your baking sheet isn’t big enough, use 2 trays.
- Baking time might vary: Ovens and drumstick sizes differ, I recommend checking around 30 minutes and adjust as needed.
- Keep the skin on: Skin-on chicken crisps up perfectly in the oven with just a bit of oil.
- To cook in air fryer: Season as usual, then cook at 380 F for 10 minutes, flip, and cook for another 7 minutes or until thermometer reads 165 F.
Other Seasonings
- Lemon herb: Garlic powder, thyme, rosemary, lemon zest, pepper and salt.
- Spicy BBQ: Smoked paprika, chili powder, garlic powder, brown sugar, cayenne, salt.
- Ranch: Ranch seasoning mix with garlic powder.
- Italian: Italian seasoning and garlic powder.
- Mediterranean: Oregano, garlic, lemon pepper, smoked paprika, and a pinch of cumin.
Serving Ideas
These baked chicken drumsticks are the perfect protein to round out any meal. For a simple weeknight dinner, I love pairing them with these sides:
Baked Potato Wedges
Healthy Mashed Potatoes
Simple Butter Lettuce Salad
Instant Pot Long Grain White Rice
You can also go for a wing night feel with celery and carrot sticks and your ranch dip.
How to Store and Reheat
Store: Transfer any leftovers to an airtight container, store in the refrigerator, and eat up within 5 days.
Freeze: If you’re meal prepping, store baked chicken in the freezer for up to 3 months, and thaw in the fridge overnight.
Reheat: My favorite way to reheat is in the air fryer at 375 F for 5 minutes. You can also warm them up in the oven for 10 minutes, or the microwave.
More Chicken Recipes to Try
Oven Baked Chicken Drumsticks
Ingredients
- 3 pounds chicken drumsticks
- 1 tablespoon oil
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano, dried
- 1 teaspoon brown sugar, or coconut sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, add chicken drumsticks, drizzle with oil and toss to coat using the kitchen tongs.
- Sprinkle with onion powder, smoked paprika, oregano, brown sugar, salt and pepper. Mix with tongs to coat evenly.
- Spread in a single layer on previously prepared baking sheet (use another one if necessary) and bake for 35 minutes or until thermometer inserted in the thickest part registers 165 F.
- Remove from the oven and serve with potato wedges or rice, and a simple salad or roasted veggies.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in air fryer at 375 F for 5 minutes (my favorite), in the oven for 10 minutes or in a microwave.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
