Yummy Drumsticks Recipe
Simply coat the chicken pieces with a mixture of olive oil and spices, then bake them for about 40 minutes. So juicy!
Anyone who has kids knows that they love drumsticks and that when the kids like something, the grownups find themselves eating it frequently.
It's OK. You make sacrifices as a parent. But your food needn't be one of them! These baked chicken drumsticks are simple but good. All they need is olive oil, a few spices, and 40 minutes in a hot oven. Perfection!
The Best Chicken Drumsticks Recipe
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Check on the drumsticks after the first 30 minutes. If they seem to be darkening too quickly, loosely cover them with foil and keep cooking until they are cooked through.
No, you should not cover them. You want the skin to brown and the chicken roasted, not steamed. To achieve these goals, you should leave the drumsticks uncovered.
Glazed Chicken Drumsticks
Yes, unfortunately, you can. So keep an eye on them. They should be ready after about 40 minutes, but if your oven runs hot, they might be ready sooner.
Chicken should be fully cooked. It should reach an internal temperature of 165°F when measured with an instant-read thermometer, not touching the bone.
Not exactly, although many people use these terms interchangeably. A whole chicken leg (or a chicken leg quarter) can be separated into a drumstick and a thigh. In this recipe, I use the drumsticks. I use the thighs in other recipes (such as these baked chicken thighs).
Oven Baked Chicken Drumsticks Recipe (with Crispy Skin)
Since I bake them in a 400°F oven, I like to serve these drumsticks with a side dish I can cook in the same oven. So, I often serve them with one of the following:
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
Or enjoy them cold! I sometimes remove the skin, cut them into chunks, and use them in a chicken Cobb salad. Or I make a picnic-style plate of cold drumsticks, cauliflower potato salad, and quick pickles.
Simple Oven Baked Chicken Drumsticks
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Serving: 2 drumsticks | Calories: 288 kcal | Carbohydrates: 1 g | Protein: 28 g | Fat: 18 g | Saturated Fat: 4 g | Sodium: 709 mg
Slow Cooker Chicken Drumsticks
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.The secret to these juicy, flavor-packed baked chicken drumsticks is in the marinade! Loaded with Mediterranean flavors including lemon, garlic, oregano, and extra virgin olive oil. This easy chicken dinner is perfect for any night of the week. Add a side of tangy tzatziki sauce, Greek salad, or roasted veggies.
Finger Lickin' Baked Chicken Legs
Chicken legs are of the most convenient, inexpensive ingredients for an easy dinner. And you'll love how versatile this baked chicken drumsticks recipe is.
These chicken legs with a pop of earthy spices including oregano, coriander, and cumin, is something you find in a Mediterranean kitchen. Pair it with a nice French chardonnay, and you’ve got yourself a show-stopping entree--on a budget!
Like my popular lemon chicken thighs, this juicy chicken pairs well with tzatziki for dipping along with a number of salads and sides--from mustard potato salad, Greek fries; baked zucchini; or a big three bean salad (lots more ideas below.)
These Honey Mustard Baked Chicken Drumsticks Are Amazing!
The secret to juicy, flavor-packed chicken drumsticks is in the marinade, which is made of some Mediterranean pantry essentials like extra virgin olive oil, lemon juice, lots of fresh garlic and a few spices. Here's what's in it:
This is where a good marinade is key, keeping the chicken juice and making sure it is well-flavored. Extra virgin olive oil will keep the chicken moist as well as help the chicken carry the flavors. That is why you should make sure to massage the chicken with the spices and olive oil, lemon juice and zest. Even if you only have 30 minutes for the chicken to sit in the marinate, it will make a difference. And if you have time, let them marinate in the fridge for a few hours.
Should I bake the chicken legs covered or uncovered? I recommend cooking them uncovered so that the chicken skin can get nice and crispy.
Easy Sticky Chicken Drumsticks Recipe By Tasty
In this case, I prefer to leave the skin on the drumsticks until they are fully baked. This helps with flavor and also keeps the chicken nice and tender. Plus, I like to put the drumstick under the broiler briefly, which helps the skins crisp up for great presentation. I do remove the skin before eating the drumsticks, although those super crispy bits are super tasty. It's a matter of preference.
Step 1: Salt chickenPat chicken dry and season well with kosher salt (I use Diamond Crystal brand kosher salt<--affiliate link. If you use Morton's or another kind, watch as they are more salty.)
Tip: Be sure to lift the skin and apply salt underneath for best flavor. And if you have the time, arrange chicken drumsticks on a tray and chill in the refrigerator uncovered for a few hours. You can do this overnight. This is a trick I use when I want the skins to crisp up really well the next day when I cook them (I talk about this salting trick here)
Honey Soy Baked Chicken Drumsticks — Let's Dish Recipes
Stir spices (oregano, black pepper, coriander, paprika, and cumin) together in a small bowl so they're well integrated and each piece of chicken will be coated evenly. Add spices in the ziplock bag.
Add minced garlic and onion quarters (yellow, sweet or white onions will work). Zest two lemons (the white “skin” of the lemon should be revealed so they’re not yellow anymore). Add the zest in. Add the lemon juice from the two lemons. Then add at least ¼ cup of extra virgin olive oil, this pour of olive oil is what will help bring everything together.
Once everything is added, shut the ziplock bag shut well. Toss the chicken around and massage each piece to make sure it is well coated in the marinade.
Grilled Chicken Drumsticks (bbq Sweet Chili Sauce)
TIP: allow time for the chicken to marinade--at least 30 minutes or refrigerate for 2 to 4 hours. Make sure to shake the bag and flip it on different sides so that the marinade can distribute to each side leaving no chicken piece untouched.
Cut another lemon into round slices, remove the seeds and tuck each piece of lemon slices between the chicken. Trust me, a bit of crispy chicken with a caramelized lemon rind is heavenly!
Place the chicken dish on the middle rack of your oven. Bake in 450 degrees F for about 35 minutes or until chicken is fully cooked and internal temperature at the thickest part of a drumstick registers 165 degrees f.
Creamy Black Pepper Chicken Drumsticks
You will need a high temperature heated oven to cook these marinated drumsticks. Preheat the oven to 450 F. Bake for 30-35 minutes.
If you want to turn them over on their opposite sides midway through cooking, that’s an option, but you can also leave them be for the whole 35 minutes, then stick them under the broiler very briefly if you're looking for even more color.
Once baked or fully cooked, the chicken meat should be white. Also, the chicken juices should run clear, whereas at first before the chicken is fully cooked, the juices will be colored and may even be bloody. The surest way to know if your drumsticks are ready is to insert a meat thermometer (affiliate link) in the thickest part of the chicken (without touching the bone). When ready, chicken's internal temperature should register at least 165 degrees F.
Crispy, 5 Ingredient Grilled Chicken Drumsticks
To save time, you can absolutely work ahead (one night in advance) on this chicken legs recipe. One of the things I like to do is prepare the chicken and allow it to marinate in the fridge overnight, that way, it's ready to bake
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