Herb Roasted Chicken Drumsticks (Printable Version)

Tender roasted drumsticks with aromatic herbs, citrus, and garlic for a delicious main dish.

# What You Need:

→ Chicken

01 - 8 chicken drumsticks (approximately 2.5 pounds), skin-on

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (approximately 1 lemon)
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh thyme leaves, finely chopped
08 - 1 tablespoon fresh rosemary, finely chopped
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

12 - Extra chopped parsley
13 - Lemon wedges

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a roasting pan.
02 - Pat chicken drumsticks completely dry with paper towels and place in a large mixing bowl.
03 - In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, oregano, salt, and black pepper until well combined.
04 - Pour the marinade over the chicken drumsticks. Toss thoroughly to ensure each piece is evenly coated.
05 - Arrange drumsticks in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper browning.
06 - Roast in the preheated oven for 35 to 40 minutes, turning once halfway through cooking. The skin should become golden and crisp, and internal temperature must reach 175°F.
07 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute.
08 - Garnish with additional chopped parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays incredibly juicy inside
  • This marinade works its magic in just 15 minutes or can sit all day for deeper flavor
  • Everything comes together on one pan so cleanup is practically nonexistent
02 -
  • Rubbing some marinade under the skin directly onto the meat is the secret to seasoning throughout
  • Letting the chicken rest at room temperature for 20 minutes before roasting helps it cook more evenly
03 -
  • Use kitchen shears to trim any excess fat from the drumstick ends for a cleaner presentation
  • If your chicken browns too quickly, tent it loosely with foil for the last 10 minutes

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