Description
Chicken drumsticks rubbed with lemon zest, black pepper, garlic and onion powder, then roasted at 425°F for 35 to 40 minutes until the skin is crispy. Finished with melted butter and fresh lemon juice.
Ingredients
- 12 chicken drumsticks (about 3 lbs)
- 3 tablespoons olive oil
- 2 tablespoons freshly cracked black pepper
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top.
- Pat the drumsticks dry with paper towels. Toss with olive oil, black pepper, lemon zest, garlic powder, onion powder, thyme, and salt until evenly coated.
- Arrange the drumsticks on the wire rack, leaving space between each one.
- Bake 35 to 40 minutes until the skin is golden and crispy and the internal temperature reaches 175°F.
- Drizzle with melted butter and lemon juice as soon as they come out of the oven. Garnish with parsley and serve with lemon wedges.
Notes
- Drying the drumsticks thoroughly before seasoning is what gets the skin crispy. Wet skin steams instead of crisping in the oven.
- The wire rack elevates the drumsticks so hot air circulates underneath, preventing a soggy bottom.
- These are perfect for meal prep — they keep in the fridge for 4 days and reheat well in a 350°F oven for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1
- Sodium: 680
- Fat: 22
- Carbohydrates: 2
- Protein: 32
- Cholesterol: 130