These Baked Chicken Drumsticks are everything you want in a weeknight dinner—crispy skin, juicy meat, and bold, savory seasoning.

With just a handful of pantry spices and a high-heat oven, you’ll have a no-fuss protein the whole family loves!

Why You’ll Love This Recipe

Crispy on the outside, juicy inside – High-heat baking gives drumsticks irresistible texture.

Bold flavor – A simple spice paste delivers huge taste.

One pan, no mess – Foil-lined tray makes cleanup easy.

Kid-approved – No bones about it, everyone loves drumsticks!

What You’ll Need (Ingredient Highlights)

Chicken drumsticks – Bone-in and skin-on for juicy results.

Olive oil – Helps bind the spices and crisp the skin.

Kosher salt – Enhances flavor.

Oregano & paprika – Bring warmth and earthiness.

Garlic powder – Adds savory depth.

Black pepper – Gives it a touch of heat.

Pro Tips Before You Start

Pat chicken dry before seasoning for extra crispy skin.

Use a meat thermometer to ensure perfect doneness.

Let them rest 5 minutes after baking so juices redistribute.

Flip halfway for even browning on both sides.

How to Make Baked Chicken Drumsticks

Step 1: Preheat
Preheat your oven to 425°F (218°C).

Step 2: Mix the Seasoning
In a small bowl, combine 1 Tbsp olive oil, 2 tsp kosher salt, 2 tsp oregano, 2 tsp paprika, 2 tsp black pepper, and 2 tsp garlic powder into a paste.

Step 3: Coat the Chicken
Pat 8 chicken drumsticks dry with paper towels.

Rub the spice paste all over each drumstick.

Step 4: Prepare the Pan
Line a baking sheet with foil and lightly spray with cooking spray to prevent sticking.

Step 5: Bake
Place drumsticks on the prepared sheet.

Bake for 40–45 minutes, flipping halfway, until the internal temperature hits 165°F (74°C).

Step 6: Rest and Serve
Let the chicken rest for 5 minutes before serving. Enjoy hot!

What to Serve It With

Mashed potatoes or roasted sweet potatoes

Classic coleslaw or a green salad

Rice pilaf or buttered noodles

Cornbread or garlic bread

Variations / Substitutions

Use boneless chicken thighs—adjust cook time to 25–30 minutes.

Try smoked paprika or cayenne pepper for smoky or spicy flair.

Swap oregano for thyme or Italian seasoning.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Reheat: Bake at 350°F until warmed through or air fry for crispy skin.

Freeze: Wrap tightly and freeze up to 2 months.

FAQs

Can I marinate the drumsticks in the spice mix ahead of time?
Yes! Let them sit in the paste for up to 24 hours in the fridge.

Do I need to use a wire rack?
No, baking directly on foil works great and simplifies cleanup.

Can I use chicken wings or thighs instead?
Absolutely—just adjust baking time based on size and cut.

What if I don’t have garlic powder?
You can substitute with onion powder or skip it altogether.

How do I know when the chicken is done?
Use a thermometer—165°F is the safe internal temperature.

Is this recipe spicy?
Not particularly, but you can add cayenne for heat.

Final Thoughts

These Baked Chicken Drumsticks are crispy, flavorful, and super easy to make.

Whether you’re feeding your family or meal prepping for the week, this is a no-fail, always-satisfying recipe you’ll turn to again and again.