Simply coat the drumsticks with a mixture of olive oil and spices, then bake them for about 40 minutes. So juicy! Anyone with kids knows they love drumsticks, and when they like something, the grownups often find themselves eating it over and over again. 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!
Ingredients
Recipe Card
Chicken drumsticks: I use eight of them in this recipe, weighing about 4 ounces each. I don’t remove the skin - it’s the best part! If you buy them in packages of five, you can cook ten drumsticks using the same recipe and increasing the olive oil by half a tablespoon. Olive oil: Melted butter is another tasty option. To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Mix the oil and spices into a paste. Arrange the drumsticks in a single layer on the baking sheet and coat them with the paste. You can use a pastry brush or your hands. Bake the drumsticks until their internal temperature reaches 165°F. For medium drumsticks, this should take about 40 minutes. Serve immediately
Cauliflower tots Baked shiitake mushrooms Roasted vegetables Loaded mashed cauliflower Roasted cabbage Roasted frozen cauliflower Roasted asparagus, as shown in the photo below:
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.
