Herb Roasted Chicken Drumsticks

The smell of roasting chicken with herbs and lemon has been my ultimate comfort food scent since college. I started making drumsticks this way when I needed something that felt fancy but wouldn't break my budget. Now my husband actually asks for this specific recipe by name, which is how I know it's a keeper.

Last winter my sister came over after a terrible week at work. I put these drumsticks in the oven, and within twenty minutes she was standing in the kitchen doorway saying she felt better just smelling them. We ate standing up at the counter, licking lemon butter off our fingers, and she told me I needed to write this down properly.

Ingredients

• 8 chicken drumsticks: Skin-on is absolutely essential here because that's where all the crispy golden magic happens
• 3 tbsp olive oil: Helps the herbs cling to the chicken and promotes even browning
• 2 tbsp fresh lemon juice: Brightens everything and cuts through the richness
• 2 tsp lemon zest: Don't skip this because it packs all the fragrant lemon oils without adding extra liquid
• 3 garlic cloves, minced: Fresh garlic mellows beautifully during roasting
• 2 tbsp fresh parsley: Adds fresh, grassy notes that balance the woodier herbs
• 1 tbsp fresh thyme: Earthy and subtle, thyme is perfect with poultry
• 1 tbsp fresh rosemary: Piney and aromatic, a little goes a long way
• 1 tsp dried oregano: Brings that classic Mediterranean flavor profile
• 1 tsp salt: Essential for seasoning and helping the skin crisp up
• ½ tsp black pepper: Freshly ground makes a noticeable difference
• Extra parsley and lemon wedges: Makes everything look and taste fresh at the table

Instructions

Preheat and prepare:

Get your oven to 425°F and line a baking sheet with parchment paper for easy cleanup later.

Pat the chicken dry:

Use paper towels to thoroughly dry each drumstick because moisture is the enemy of crispy skin.

Whisk together the marinade:

Combine olive oil, lemon juice, zest, garlic, and all those herbs in a bowl until fragrant and well blended.

Coat the chicken:

Pour the marinade over the drumsticks and toss with your hands, making sure every piece gets covered in that herby mixture.

Arrange for roasting:

Spread the chicken in a single layer on your prepared baking sheet, leaving space between pieces for heat circulation.

Roast until golden:

Cook for 35 to 40 minutes, flipping the drumsticks halfway through, until the skin is deeply golden and crisp.

Check doneness:

Use a meat thermometer to confirm the internal temperature reaches 175°F at the thickest part.

Rest before serving:

Let the chicken sit for about 5 minutes so the juices redistribute throughout the meat.

Garnish and serve:

Sprinkle with extra parsley and arrange lemon wedges around the platter for squeezing at the table.

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My dad claimed to hate chicken drumsticks until I made these for Sunday dinner last month. He actually went back for thirds, which never happens, and now he texts me asking when I'm making them again.

Making It Ahead

You can toss the chicken with the marinade the night before and keep it in a sealed container in the refrigerator. The flavors develop even more, and it means dinner comes together faster on a busy weeknight.

Herb Substitutions

If you don't have all the fresh herbs, dried herbs work beautifully at one third the amount. I've used dried thyme and rosemary many times with great results, though fresh parsley really does make a difference.

Serving Ideas

These drumsticks pair perfectly with roasted potatoes tossed in the same herb mixture. I also love serving them alongside a crisp green salad with a simple vinaigrette.

• Mashed potatoes soak up all those lemon herb juices beautifully
• Roasted vegetables like broccoli or carrots cook alongside the chicken on a separate pan
• A crusty baguette is perfect for sopping up any pan juices left on your plate

Save Pin

There's something deeply satisfying about serving food that makes people pause and take that first appreciative bite. This recipe delivers that moment every single time.

Recipe FAQs

→ How do I know when the drumsticks are done?

Insert a meat thermometer into the thickest part of the drumstick, avoiding the bone. It should read 175°F (80°C). The skin should be golden brown and crispy, and the juices should run clear when pierced.

→ Can I use boneless chicken thighs instead?

Yes, boneless thighs work well and will cook faster, about 25-30 minutes. Adjust the cooking time accordingly and check for an internal temperature of 165°F (74°C).

→ What fresh herbs work best for this dish?

Rosemary, thyme, and parsley form the classic trio, but you can also add fresh sage, oregano, or marjoram. Use what you have on hand or what grows in your garden.

→ Should I remove the chicken skin?

Keeping the skin on helps retain moisture and adds flavor. If you prefer skinless, the drumsticks will still be delicious but may require a shorter cooking time to prevent drying out.

→ Can I prepare this ahead of time?

Absolutely. Marinate the chicken up to 4 hours before cooking, or overnight for even deeper flavor. Let it come to room temperature for 20 minutes before roasting.