Baked Chicken Drumsticks

By Lidey Heuck

Published January 28, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(937)
Comments
Read comments

Chicken breasts and thighs are perennial favorites when it comes to weeknight dinner recipes, but for another quick-cooking and flavorful chicken dinner, consider these baked drumsticks.  Coated with a mix of everyday pantry spices and roasted until browned and tender, they are reliably delicious with very little effort. Like chicken thighs, drumsticks are forgiving to cook: While technically cooked through at 165 degrees, they remain juicy and moist at even 175 degrees and higher. Serve them with your favorite weeknight side dishes, such as rice pilaf and lemony steamed broccoli, or a big plate of crudités and ranch dressing for dipping. Finally, if you like things on the spicier side, add a pinch of ground cayenne to the spice mixture, or sprinkle with a few shakes of your favorite hot sauce when the chicken comes out of the oven.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 teaspoons smoked paprika 

  • 1 ½ teaspoons onion powder

  • 1 teaspoon garlic powder

  • 1 ½ teaspoons kosher salt (such as Diamond Crystal)

  • ½ teaspoon black pepper

  • 8 chicken drumsticks (about 2 pounds)

  • 2 tablespoons extra-virgin olive oil

  • Chopped fresh parsley (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 209 milligrams cholesterol; 435 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 28 grams fat; 1 gram fiber; 712 milligrams sodium; 42 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 400 degrees and line a sheet pan with parchment paper.

  2. Step 2

    In a small bowl, combine the paprika, onion powder, garlic powder, salt and pepper, and mix with one of the measuring spoons.

  3. Step 3

    Pat the drumsticks dry with a paper towel and place them in a large bowl. Drizzle the drumsticks with the olive oil and toss to coat, then sprinkle with the spice mixture and toss again until well-coated.

  4. Step 4

    Arrange the drumsticks, evenly spaced, on the prepared pan. Bake for 20 minutes, then flip and bake for 15 to 20 more minutes, until the drumsticks are browned and cooked through. (An internal thermometer inserted into the meatiest part of a drumstick should register at least 165 degrees, and preferably closer to 175 degrees.)

  5. Step 5

    Serve hot or warm. Store leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, bake at 350 degrees, loosely wrapped in foil, for about 20 minutes, until heated through. To recrisp the skin, adjust heat to 425 degrees, unwrap the foil and cook for 5 minutes more.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
937 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jim

Adding a small amount of baking powder to the spice mix will help keep the skin crispy.

Anne Marconi

@Judi M Please pass along the air fryer results!!

SI Grandma

To avoid all of the mixing bowls: Spray the parchment lined baking sheet with EVOO and sprinkle on the spices individually. Arrange the chicken on the sheet, spray with EVOO and sprinkle on the spices as before. I also use a non-salt seasoning blend in addition to the spices mentioned and prefer boneless, skinless thighs to the legs. 400 degrees for 48 minutes.

Jay

Easy, tasty, and will always hold a special place in my heart for getting my picky middle child to start eating chicken. We don't often buy drumsticks, but when we do, this is usually what we cook with them.

Julie

Made as directed and had leftover honey chipotle sauce from the NYT wings recipe. A good combo.

Diane

Delicious. Added some baking powder to the spices (as suggested in one of the comments) and let the legs spice rubbed legs sit overnight in the fridge.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.