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Chicken Drumstick Recipe

Chicken Drumstick Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks skin-on (about 2.2 lb / 1 kg total)
  • 2 tbsp olive oil or avocado oil
  • 1¾ tsp kosher salt or 1¼ tsp fine salt
  • 1 tsp black pepper
  • 1½ tsp paprika sweet or smoked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano or Italian seasoning
  • ½ tsp dried thyme
  • Optional for extra-crisp skin: ½ tsp aluminum-free baking powder
  • Finish optional: lemon wedges, 2 tbsp chopped fresh parsley

Method
 

  1. Prep: Pat drumsticks very dry; trim any loose skin at the knuckle.
  2. Season: Toss with oil; coat evenly with the spice mix (salt, pepper, paprika, garlic, onion, oregano, thyme, optional baking powder).
  3. Rack setup: Foil-lined sheet pan with a lightly oiled wire rack on top (best crisping).
  4. Bake at 425°F (220°C), skin-side up: 35–45 minutes until the thickest part reads 165–175°F (74–79°C).
  5. Optional broil (1–3 min): For extra blistered skin; watch constantly.
  6. Rest 5 minutes; finish with lemon and parsley.

Notes

  • Even sizing: Bake similar-sized drumsticks together; pull smaller ones early so nothing overcooks.
  • Extra-crisp hack: The optional ½ tsp aluminum-free baking powder in the rub really does enhance crispness.
  • Don’t line the rack with parchment: It blocks airflow. Keep foil only on the pan beneath.
  • Flavor switch-ups: Try smoked paprika + pinch of cayenne, or cumin + coriander + lemon zest for a warm, earthy profile.
  • Thermometer habit: This single tool makes every chicken drumstick recipe better—no more guessing.