Herb Roasted Chicken Drumsticks (Printable)
Golden, crispy chicken drumsticks marinated in fresh herbs and garlic, roasted to juicy perfection with bright lemon notes.
# Ingredient List:
→ Chicken
01 - 8 chicken drumsticks (about 2.5 lbs), skin-on
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice (about 1 lemon)
04 - 2 tsp lemon zest
05 - 3 garlic cloves, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh thyme leaves, finely chopped
08 - 1 tbsp fresh rosemary, finely chopped
09 - 1 tsp dried oregano
10 - 1 tsp salt
11 - ½ tsp freshly ground black pepper
→ Garnish
12 - Extra chopped parsley
13 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a roasting pan.
02 - Pat chicken drumsticks dry with paper towels and place in a large bowl.
03 - In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, oregano, salt, and pepper.
04 - Pour the marinade over the chicken drumsticks. Toss well to coat evenly.
05 - Arrange drumsticks in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 35–40 minutes, turning once halfway through, until the skin is golden and crisp and the internal temperature reaches 175°F.
07 - Remove from the oven and let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays juicy every single time
- Fresh herbs make such a difference that people will think you ordered from a restaurant
02 -
- Patting the chicken completely dry before marinating is the single most important step for crispy skin
- Letting the meat rest after roasting keeps all those delicious juices inside instead of running onto your cutting board
03 -
- Position your oven rack in the upper third position for extra crispy skin
- Use kitchen shears to trim any excess fat from the drumsticks before roasting