Herb Roasted Chicken Drumsticks (Print Version)
Golden crispy drumsticks with aromatic herbs, garlic, and citrus for a delicious family dinner.
# What You Need:
→ Chicken
01 - 8 chicken drumsticks (approximately 2.5 lbs), skin-on
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (from 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 - 1/2 teaspoon freshly ground black pepper
→ Garnish
12 - Extra chopped parsley
13 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a roasting pan.
02 - Pat chicken drumsticks dry with paper towels and place in a large bowl.
03 - In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, oregano, salt, and 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 adequate space between pieces for proper air circulation.
06 - Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until the skin is golden and crisp and the internal temperature reaches 175°F.
07 - Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
08 - Garnish with extra parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The crispy skin gets this incredible golden crunch while the meat stays ridiculously juicy inside
- Everything comes together in one bowl and one pan, so cleanup is practically nonexistent
- Fresh herbs and lemon make a simple chicken dinner taste like something from a nice restaurant
02 -
- Dry chicken skin thoroughly before adding the marinade or the skin will steam instead of getting crispy
- Marinating for up to 4 hours in the refrigerator makes the flavor penetrate deeper, but even 15 minutes at room temperature works beautifully
03 -
- Let the chicken sit at room temperature for 20 minutes before roasting for more even cooking
- For extra crispy skin, broil for the last 2 to 3 minutes while watching carefully to prevent burning