One of our family’s favorite meals is chicken with rice. And, baked chicken legs or thighs are my kids’ favorite. Sometimes, I cook the chicken and rice together in a skillet on the stovetop, which takes about 30 minutes. And, the great thing about chicken drumsticks/legs or thighs is that it’s really hard to overcook and they need very little to add flavor; unlike chicken breast, which can dry out very easily and needs a little more seasoning.
Why make these drumsticks
These drumsticks bake in about 45 minutes. You can marinate them for a while or bake right away. The marinade itself uses easy-to-find spices, which are mostly simple pantry staples. In addition, the oil and spices create flavorful pan juices that go well with rustic bread like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread. Today, I served it with rice, because the chicken drippings on the baking sheet work perfectly as a sauce over the rice. But, other chicken sides such as Hasselback potatoes, roasted potatoes, or mashed potatoes are also a great match. And a side salad and some crusty bread make it a complete meal. Leftovers keep well in ziplock or freezer bags for up to a month. So, this is the perfect recipe to make large batches for meal prep.
Ingredients and substitutes
Chicken – Even if you do not want to eat the skin, I suggest you bake it skin-on, as that protects the chicken from drying out. This works better with bone-in chicken as compared to boneless. Paprika – I’ve used hot paprika for a little kick, but you can also use sweet smoked paprika. Garlic – I am using powder since fresh garlic can burn on the chicken. Onion – Again, it is best to use powder since we want to bake the chicken without excess moisture. Cumin – Adds a nice smokey flavor to the chicken.
Step-by-step: Baked chicken drumsticks recipe
Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.Pro tip – Frozen or wet chicken will result in too many juices during cooking, which will stew rather than bake the chicken. Also, the marinade will all be lost to the juices. Oven – Preheat the oven at 400°F / 200°C/ Gas Mark 6 for at least 10 minutes.Pro tip – A hot oven will give a crispy skin and keep those juices in.
Prep pan – Line a baking tray with aluminum foil or parchment paper for easy cleanup. Spray the baking sheet with cooking spray to prevent the chicken from sticking.Pro tip – This chicken has wonderful pan juices, so make sure you have no holes in the foil. Marinade – Combine all the marinade ingredients in a small bowl.Pro tip – Double the marinade and save some for later. It is great over roasted or baked potatoes, cauliflower, and other baked veggies. Marinate drumsticks – Place the chicken in a large bowl. Pour the oil over the chicken and coat well. Sprinkle the spices all over the chicken tossing so they coat evenly.Pro tip – Adding the oil to the chicken first will ensure the spices stick to the chicken.
Baking sheet – Place the drumsticks on the baking sheet leaving enough room around them.Pro tip – Alternatively, this marinated chicken can be kept in a bowl in the fridge for up to 12 hours. Thaw an hour before baking. Bake the chicken for 40 to 45 minutes until the top is golden and the chicken is cooked through. When done, the internal temperature in the thickest part of the chicken should read 165°F on an instant-read thermometer. Pro tip – Chicken is done when you cut the inside and it is no longer pink and the juices will run clean. I like to serve these with a squeeze of lemon and garnish with parsley.
Tips for success
Never cook chicken that’s still partially frozen as it will bake tough and dry. Make sure to thaw to room temperature. Use skin-on for this chicken recipe as it will keep the chicken moist and tender. If you are not going to eat the skin make sure to apply the marinade below the skin as well. Make sure to wipe dry the chicken to prevent it from stewing rather than baking. This marinade will work for up to 3 lbs or 10 chicken legs. Bake the chicken uncovered so the top gets nice and golden. Leftovers will keep in the fridge for up to 5 days and can be used in sandwiches, wraps, and burritos. You can also freeze these drumsticks for up to a month in freezer-safe bags. Perfect for lunch box or meal preps.
Variations
Seasonings – if you don’t like any of these spices I use, you can also use other seasonings too. For example, try 2 tablespoon of cajun seasoning or curry powder. Italian seasoning with a combination of dried oregano, rosemary and thyme are also a great combination with chicken. Spicy baked chicken drumsticks – if you love spicy chicken, try adding a teaspoon of cayenne pepper or Sirarcha sauce to the marinade. Honey and soy chicken drumsticks – try my baked honey soy chicken which uses honey and soy sauce in the marinade. Honey mustard chicken drumsticks – is also a wonderful combination with chicken. Airfryer chicken drumsticks – place the marinated chicken in the air fryer basket at 400F – Bake for 15 mins – turn them over and bake 15 mins more.
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Frequently asked questions
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