Baked chicken drumsticks are an easy-to-prepare, tasty dish that appeals to all poultry fans. With a delicious marinade, the meat is tender and juicy, and the skin crispy. These oven-baked drumsticks are a quick and convenient dish for everyday meals.
Crispy and juicy baked chicken drumsticks
Table of Contents
Baked chicken drumsticks recipe
At home, chicken is the meat we eat the most because it has many advantages. It’s lower in fat, cooks quickly, is economical, and offers a huge variety of recipes.
These baked Bone-in chicken drumsticks are one of my go-to chicken recipes for everyday meals. With a simple marinade to pack in plenty of flavor, they take just a few minutes to prepare. If you enjoy quick and easy dishes for dinner, these should definitely feature on your weekly menu.
You can also try baked chicken leg quarters, which are really delicious, or, if you prefer breast, the recipe for baked paprika skewers, also very easy to make and full of flavor. Serve them with a simple Shirazi salad of cucumber, tomato, and onion for a refreshing lunch or dinner on a hot summer day.
For a tender and juicy option, baked chicken breast is perfect and can be served with a wild mushroom sauce to keep the meal simple yet delicious.
Back to our baked chicken drumsticks, this recipe is perfect for preparing a tasty family meal, whether it’s for a weeknight dinner, a quick lunch or even a casual brunch.
Even after a long day at work, you won’t feel too tired to make them. Once they’re in the oven, you can help your kids with homework, relax for a bit or prepare an easy side dish while they bake.
Serve them with a salad, mashed vegetables, grilled or roasted veggies like broccoli or butternut squash. I went for a trio of mashed potatoes, simple and delicious.
What you’ll like about this recipe
Crispy and tender meat: With or without skin, baked chicken drumsticks are crispy, tender and juicy on the inside, which is much appreciated.
Easy preparation: The recipe is relatively simple and can be prepared even by beginners in the kitchen. Simply prepare the marinade, brush the drumsticks generously with it and bake.
Choice of flavors: Spices, oils and aromatic herbs can be varied, offering a range of possibilities to suit every taste. Whether you like spicy, sweet, smoky or exotic flavors, this recipe for baked chicken drumsticks can be adapted to suit your taste.
Convivial: This is a perfect recipe for no-fuss, convivial meals. The drumsticks can be eaten with the fingers, adding a playful touch and making them easy to share at a brunch or aperitif, for example.
Economical: A relatively inexpensive recipe, chicken drumsticks are generally more affordable than other chicken cuts, making them an option for those on a tight budget.
Adaptable: Oven-baked chicken drumsticks can be served with a variety of accompaniments, such as roasted vegetables, vegetable purées (carrots, potatoes, etc.), salads, rice pilaf, home fries or even sauces for added flavor.
Ingredients
| NB: Find the complete recipe with detailed ingredient quantities in the recipe card at the end of the article, which you can also print out. Below are the instructions, which you can also view in images. |
You’ll need just a few ingredients in addition to the drumsticks. You probably already have everything you need at home to make this chicken recipe.
Chicken drumsticks: Keep the skin on, as it gives the meat its much-loved crispiness and keeps it juicy and tender. I used 8 drumsticks for this recipe, but you can easily make more. Just adjust the marinade ingredients accordingly.
Olive oil: Adds more flavor to the marinade and meat than sunflower oil. Use what you like and what you have on hand. The drumsticks will still be delicious.
I add a little sesame oil sparingly, as its taste is quite strong. It enhances the flavors of the other ingredients and adds a subtle Asian touch. You can skip it if you prefer. It has a slightly roasted hazelnut flavor.
Spices and herbs: Garlic, parsley, Provençal dried herbs (like Ducroc), paprika, pepper, turmeric, ginger, and mustard.
Preparation Steps:
NB: For full details of ingredients, see the recipe card-below, which you can also print out.
Wash and Marinate the Chicken Drumsticks
Rinse the drumsticks thoroughly in plenty of water with a teaspoon of salt and the juice of half a lemon or a tablespoon of vinegar. Drain them in a colander. If you’re short on time, you can simply rinse them under running water and pat them dry.
Note: If you bought ready-to-cook chicken, do not wash them.
In a dish or airtight container, mix all the spices, olive oil, parsley, garlic, mustard, and a little water to slightly loosen the marinade.
Add the drumsticks to the marinade and toss to coat evenly. Use your hands to rub the marinade all over each piece.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours. You can also prepare them the day before to let the flavors fully soak into the meat.
Cooking chicken drumsticks
Preheat your oven to 200°C (390°F).
Grease a baking dish or Pyrex with a little oil and place the chicken drumsticks inside. You can cover the dish with parchment paper for easier cleanup.
Bake for about 45 minutes, turning the drumsticks twice during cooking, until they are golden and fully cooked. Add a little water if there isn’t enough juice in the dish.
If the marinade starts to burn, cover the dish with aluminum foil and continue cooking. Remove the foil towards the end to allow the drumsticks to develop a beautiful golden color.
To check if the chicken drumsticks are cooked, pierce the meat with the tip of a knife. It should go in easily, a sign that the meat is tender. If you have a meat thermometer, insert it into one drumstick to check the internal temperature. It should reach 75°C (165°F) for perfect cooking.
Remove the drumsticks from the oven and place them on a serving dish. Let them rest for a few minutes, covered with aluminum foil, before serving. Deglaze the baking dish with a little water to collect the cooking juices. Before serving, brush the drumsticks with these juices. Any remaining juices can be served alongside mashed potatoes.
You can enjoy these delicious drumsticks hot or cold, accompanied by a green salad, roasted vegetables, or rice. The spices give the chicken a wonderful flavor, and baking makes the skin crispy on the outside while keeping the meat tender and juicy inside.
Crispy and juicy baked chicken drumsticks
INGREDIENTS
- 8 chicken drumsticks about 1 kg / 2.2 lb
- 4 cloves garlic finely grated
- 2 tbsp olive oil you can use sunflower oil
- 1 tsp sesame oil optional
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika optional
- 1 tsp ground ginger
- 1 tsp turmeric
- 2 tsp sweet paprika
- 3 tbsp mustard
- 1 tbsp garlic and herb mix dried
- 1 tsp Herbes de Provence or oregano optional
- 1/2 tsp cumin
- A pinch of cayenne pepper optional
- A little water to thin the marinade
PREPARATION
Wash and Marinate the Chicken Drumsticks
- Rinse the drumsticks thoroughly in plenty of water with a teaspoon of salt and the juice of half a lemon or a tablespoon of vinegar. Drain them in a colander. If you’re short on time, you can simply rinse them under running water and pat them dry.
- Note: If you bought ready-to-cook chicken, do not wash them.
- In a dish or airtight container, mix all the spices, olive oil, parsley, garlic, mustard, and a little water to slightly loosen the marinade.
- Add the drumsticks to the marinade and toss to coat evenly. Use your hands to rub the marinade all over each piece.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours. You can also prepare them the day before to let the flavors fully soak into the meat.
Cooking chicken drumsticks
- Preheat your oven to 200°C (390°F).
- Grease a baking dish or Pyrex with a little oil and place the chicken drumsticks inside. You can cover the dish with parchment paper for easier cleanup.
- Bake for about 45 minutes, turning the drumsticks twice during cooking, until they are golden and fully cooked. Add a little water if there isn’t enough juice in the dish.
- If the marinade starts to burn, cover the dish with aluminum foil and continue cooking. Remove the foil towards the end to allow the drumsticks to develop a beautiful golden color.
- To check if the chicken drumsticks are cooked, pierce the meat with the tip of a knife. It should go in easily, a sign that the meat is tender. If you have a meat thermometer, insert it into one drumstick to check the internal temperature. It should reach 75°C (165°F) for perfect cooking.
- Remove the drumsticks from the oven and place them on a serving dish. Let them rest for a few minutes, covered with aluminum foil, before serving.
- Deglaze the baking dish with a little water to collect the cooking juices. Before serving, brush the drumsticks with these juices. Any remaining juices can be served alongside mashed potatoes.
- You can enjoy these delicious drumsticks hot or cold, accompanied by a green salad, roasted vegetables, or rice. The spices give the chicken a wonderful flavor, and baking makes the skin crispy on the outside while keeping the meat tender and juicy inside.
Thank you for visiting my baking blog and for your comments.