Chicken Drumsticks Recipe
Make Chicken Drumsticks Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Seasoning
Roasting & Finish
Method
Marinade & Prep
Trim and pat dry
Rinse drumsticks under cold water and pat thoroughly dry with paper towels. Trim any excess skin or fat for even cooking.
Prepare marinade
In a large bowl combine 3 tbs olive oil, 1 cup plain yogurt, minced garlic, 2 tbs lemon juice, smoked paprika, ground cumin, dried oregano, onion powder, kosher salt, black pepper and 1 tbs honey. Whisk until smooth and uniform.
Add drumsticks to the marinade, turning each piece to coat completely. Cover with plastic wrap or transfer to a resealable bag and refrigerate for at least 2 hours, preferably 4–8 hours. If short on time, marinate at room temperature 30 minutes.
Roasting
Preheat oven
Position a rack in the middle of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top for air circulation (optional) or lightly oil the baking sheet.
Arrange drumsticks
Remove drumsticks from the refrigerator about 15 minutes before roasting to take the chill off. Brush the wire rack or baking sheet with 1 tbs olive oil. Arrange the drumsticks in a single layer on the rack or sheet, spacing them about 1 inch apart so hot air can circulate.
Roast
Roast at 425°F (220°C) for 30–35 minutes, flipping once halfway through (around 15–18 minutes). Roast until the skin is golden and an instant-read thermometer inserted into the thickest part (not touching bone) reads 175°F (79°C). If you prefer slightly crisper skin, broil on High for 2–3 minutes at the end, watching closely to avoid burning.
Finish & Serve
Remove drumsticks from the oven and let rest on the rack or a clean plate for 5 minutes to allow juices to redistribute.
Sprinkle chopped fresh parsley over the drumsticks and serve with lemon wedges alongside for squeezing. Taste one piece and add additional salt or pepper if desired.