Garlic Herb Chicken Drumsticks: Juicy. Crispy. Addictive.

Drumsticks are cheap. Drumsticks are forgiving. Drumsticks are delicious.

Toss them in garlic and fresh herbs. Bake until skin is crispy and meat is juicy. 10 minutes of prep. The oven does the rest. Weeknight win.

Ingredients

Serves 4.

• 8-10 chicken drumsticks (about 2 lbs)
• 4 tbsp unsalted butter, melted
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional, for color)
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat drumsticks completely dry with paper towels.

Step 2: Make Garlic Herb Butter

1. Mix melted butter, garlic, rosemary, thyme, parsley, salt, pepper, and paprika.

Step 3: Coat the Drumsticks

1. Place drumsticks in a large bowl. Pour garlic herb butter over. Toss to coat.
2. Arrange on wire rack in a single layer.

Step 4: Bake

1. Bake 35-40 minutes, flipping halfway, until skin is crispy and internal temp reaches 175°F (80°C).

Step 5: Serve

1. Garnish with fresh parsley and squeeze lemon over the top. Serve hot.

Summary

Prep Time: 10 minutes | Cook Time: 35-40 minutes | Total Time: 45-50 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for 4 days.

Reheat:

Oven at 375°F for 10-12 minutes. Air fryer at 350°F for 5-6 minutes.

Freezer Friendly:

Freeze cooked drumsticks for 2 months. Thaw overnight. Reheat in oven.

Pro Tip:

Dry skin = crispy skin. Don’t skip patting them dry before adding butter.