You guys know how I love easy dinner staples, right? Baked chicken drumsticks are exactly that—an easy, no-brainer main dish recipe that you make with barely any planning or effort. Just coat the chicken with your favorite seasoning, toss them in the oven, and then focus on your side dishes or whatever else you have going on in your life while the drumsticks cook themselves. They’re easy, tasty, and the perfect “emergency” meal for when you just don’t want to have to think about, “what’s for dinner?”
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Use Bone-In, Skin-On Drumsticks (or Thighs)
Dark meat chicken, like drumsticks and thighs, is very forgiving, especially when cooked with the bone-in and skin on. The skin helps hold in the moisture and the higher fat content of the meat helps it stay tender and juicy. You can swap in bone-in, skin-on chicken thighs using the same method in the recipe below.
Chicken breast needs a slightly different technique because it is a leaner cut of meat. For a bone-in, skin-on chicken breast I suggest using the method in my Herb Roasted Chicken Breast recipe. Boneless skinless chicken breast should be cooked using the method in my Garlic Herb Baked Chicken Breast recipe.
Other Seasoning Ideas for Chicken Drumsticks
I used a very classic mix of smoked paprika, garlic, onion, and oregano for this chicken drumsticks recipe, but you can literally use any seasoning blend you like for this. There is so much flexibility! Here are a few ideas for seasoning your oven-baked chicken drumsticks:
- Ranch seasoning
- Lemon pepper
- Garlic Herb seasoning
- BBQ (use the dry seasonings in the recipe below and then brush with BBQ Sauce in the last 15 minutes of baking).
- Teriyaki
- Jerk seasoning
- Taco seasoning
Want some sauce for dipping? Try these delicious sauces with your chicken drumsticks:
- Ranch dressing
- Honey mustard sauce
- Comeback sauce
- BBQ sauce
What to Serve with Chicken Drumsticks
I made some Easy Cheesy Broccoli Rice to serve on the side of my chicken drumsticks, but it would also go great with classics like: mashed potatoes, Mushroom Rice, Three Bean Salad, Oven Roasted Broccoli, Parmesan Roasted Potatoes, Simple Sautéed Vegetables, Roasted Potatoes, Loaded Smashed Potatoes, Herby Potato Salad, or Classic Coleslaw.
Oven Baked Chicken Drumsticks
Servings 6 piecesIngredients
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/4 tsp onion powder ($0.03)
- 1/8 tsp cayenne pepper ($0.02)
- 1/4 tsp dried oregano ($0.03)
- 1/2 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1.75 lbs. chicken drumsticks (6 pieces) ($3.42)
- 2 Tbsp cooking oil* ($0.32)
Instructions
- Preheat the oven to 425ºF. Combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper in a bowl.
- Place the chicken drumsticks in a bowl and drizzle the cooking oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they're evenly coated in oil and spices.
- Place the seasoned drumsticks on a baking sheet with enough space around each so they're not touching. You can line the baking sheet with foil or parchment for easier cleanup, if desired.
- Transfer the chicken to the oven and bake for 40 minutes, or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through. Serve hot.
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Equipment
- Enamelware Sheet Pan
- Tongs
- Meat Thermometer
Notes
Nutrition
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How to Make Chicken Drumsticks – Step by Step Photos
Preheat the oven to 425ºF. Decide what herbs and spices you want to use to season your drumsticks (see the text above the recipe for some ideas). I used a simple mix of 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp oregano, ¼ tsp freshly cracked black pepper, and ½ tsp salt.
Place about 1.75 lbs. chicken drumsticks in a large bowl and drizzle 2 Tbsp of your preferred cooking oil over top.
Toss the drumsticks in the oil and spices until everything is evenly coated.
Arrange the chicken drumsticks on a baking sheet spaced out enough so they are not touching. You can line the baking sheet in parchment for easier cleanup if desired.
Bake the chicken drumsticks for about 40 minutes, turning once halfway through, or until the internal temperature reaches 175ºF.
Serve hot and enjoy! (garnished with parsley for color, not needed for flavor)
I continue to use this recipe constantly. In my oven, 40 min is the perfect time, so I don’t bother anymore to take the temp. I’m using the same sized drumsticks, so that works for me. I alter the spices and enjoy these so much. I make extra for eating them cold too. Thanks❤️
I just followed your oven drumsticks recipe and it was a big hit with my family!! Thank you soooooo much!! Happy bellies!!
Why do recipes like this never include any liquid?
When I cook chicken legs in this manner, they soon go dry and start to burn.
(It’s only been in the oven for ten minutes and the spices are already black.)
You might want to check to see if the temperature of your oven is accurate using a secondary oven thermometer. It shouldn’t be able to burn after only ten minutes because the chicken can’t heat up that fast.
Delicious. We didn’t have onion powder and it was still amazing. Try using smoked paprika for even more flavor.
Hi Beth
Making the drumsticks- thanks!
I added potato slices with the same
seasoning when I flipped the sticks.
Brad
Baked these drumsticks today and they are flavorful following the recipe as written.. turned halfway through baking for 35 minutes @ 425° to reach required internal temperature. The skin wasn’t as crispy as we like so will try a rack in the pan next time or perhaps a few under the broiler at end. Thanks!
Delicious recipe 👏 Thank You 😊
This recipe is really great! I copied the recipe into my recipe index box. I put from the kitchen of Beth online. Thanks for the great recipe! God bless!
Simple yet brilliant!
I made this recipe a few days ago and boy wasn’t it yummy. I definitely plan on making this over and over again.
I made these drumstick recipe last night and it was awesome. I very rarely eat drumsticks but they were delicious.thank you for the recipe.
I cooked this for dinner last night. It was awesome. I don’t eat drumsticks that often but I ate 3 drumsticks and I couldn’t believe how good they tasted.
Thank you for the recipe.
Skinless or skin on ? Bit of an amatuer, but I would like to do this. Thank you.
Skin on — that way it will get nice and crispy in the oven! ~ Marion :)
This must have tasted so delicious. Thank you for sharing this information with everyone
I’ve made these twice. The first time following the recipe as printed. This time I decided to go for teriyaki so I soaked the drumsticks in teriyaki sauce and cola for 24 hours then finished with garlic, onion and sweet paprika. Two kids ate 18 drumsticks and a pile of mushroom risotto lol Quite yummy.