We are obsessed with these drumsticks. We love dark meat, we love crispy chicken skin and we love easy meals. This one checks all the boxes. Make this for dinner soon, you won’t be disappointed.
How to Bake Chicken Drumsticks
The most important thing about baking chicken drumsticks is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up. Next, rub the drumsticks with oil, salt, pepper, and finely chopped rosemary. Or, swap out rosemary for other herbs. Have you seen our Baked Chicken Drumsticks with Old Bay – we love those, too! If you have one, arrange the drumsticks on a cooling rack that is set inside a rimmed baking sheet. This raises the chicken up and allows the heat from the oven to evenly bake the drumsticks. If you don’t have a baking sheet that will fit a rack inside of it, just use a regular baking sheet. Bake the chicken in a hot oven for 20 minutes then use tongs to rotate each drumstick and bake until done. You will be left with moist and juicy baked chicken drumsticks with crispy skin — the best. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon neutral flavored oil such as vegetable or grape seed 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary 3/4 teaspoon Kosher salt 1/2 teaspoon fresh ground black pepper 2Pat the drumsticks dry, and then rub with the oil, rosemary, salt, and pepper. Arrange the chicken onto the rack/baking sheet. 3Bake for 20 minutes, turn the chicken, and then bake until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit; 20 to 25 minutes. Let chicken rest 5 minutes, and then serve.
