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These Lemon Garlic Roasted Chicken Drumsticks are juicy, flavorful, and incredibly easy to make. A simple herb marinade and high-heat roasting deliver tender chicken with bright, savory flavor that’s perfect for busy weeknights.
If you love easy baked chicken, try my Easy Oven Baked Chicken Drumsticks for a crispy skin-on version or Baked Honey Mustard Chicken Drumsticks for a sweet and tangy twist. Find more family favorites in our Chicken Recipes hub.
Before You Get Started
A few tips to make sure your chicken turns out perfectly tender and full of flavor:
- Marinate for at least 2 hours, but no more than 24. The longer the chicken sits, the more tender and flavorful it will be. But don’t go beyond 24 hours. The acid in lemon juice can start to break down the meat’s texture if it sits too long.
- Use nonstick foil or spray your pan well. The marinade caramelizes beautifully but can stick. A little cooking spray goes a long way, even on nonstick foil.
- Let the chicken rest before serving. A 5-minute rest helps the juices redistribute, keeping every bite tender and moist.
About the Marinade
This lemon garlic marinade comes together in about two minutes with ingredients you probably already have: lemon juice, olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. The lemon adds a bright, subtle flavor without overpowering the garlic and herbs.
If you want a stronger citrus punch, add a little lemon zest. For more intense garlic flavor, swap the garlic powder for 1 to 2 cloves of minced fresh garlic.
Short on time? A store-bought lemon herb marinade works in a pinch, but this homemade version is so quick and easy that it’s worth the extra two minutes.
RECIPE WALK-THROUGH
How To Make Lemon Garlic Chicken Drumsticks
See the recipe card below for full, detailed instructions
The process is simple: whisk together the marinade, coat the chicken, refrigerate, then bake at high heat until golden and cooked through. Here’s how to do it step by step.
Step 1: Prep the Marinade
Whisk together the lemon juice, lemon zest, olive oil, garlic powder, smoked paprika, oregano, salt, and pepper in a small bowl. This comes together in about 2 minutes.
Step 2: Marinate the Chicken
Pat the drumsticks dry with paper towels and place them in a gallon-size resealable bag.
Pour the marinade over the chicken and seal the bag, squeezing out as much air as possible.
Massage the marinade into the meat so every piece is well coated.
Refrigerate for at least 2 hours, or up to 24 hours for maximum tenderness. If you only have 30 minutes, you’ll still get good flavor, but longer is better.
Bake the Drumsticks
When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 20 minutes. This helps it cook more evenly.
Preheat your oven to 425°F. Arrange the drumsticks on a foil-lined baking sheet in a single layer, leaving a little space between each piece for even browning.
When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 20 minutes. This helps it cook more evenly.
Preheat your oven to 425°F. Arrange the drumsticks on a foil-lined baking sheet in a single layer, leaving a little space between each piece for even browning.
Bake uncovered for 20 to 25 minutes, then flip the drumsticks and continue baking for another 10 to 15 minutes.
The chicken is done when it reaches an internal temperature of 165°F on a digital meat thermometer inserted near the bone. The juices should run clear, not pink.
- Baking uncovered at high heat helps the outside get lightly caramelized while the inside stays juicy. Don’t cover the pan or you’ll steam the chicken instead of roasting it.
Hot Tip: Make It a Freezer Meal
Here’s a trick for busy weeks: when you bring chicken home from the store, prep the marinade and place the meat and marinade together in freezer bags. Freeze for up to 3 months, then thaw overnight in the fridge. As the meat thaws, it soaks up all that flavor. Dinner prep done before you even think about it.
How Long to Bake Chicken Drumsticks
Drumsticks take a little longer than boneless chicken because of the bone. At 425°F, plan on 35 to 45 minutes total, flipping halfway through for even cooking. The exact time depends on your oven and the size of the drumsticks.
Always check for doneness with a meat thermometer. Insert it close to the bone (but not touching it) and look for 165°F. When you pierce the meat, the juices should run clear.
Here’s a quick guide for baking drumsticks at different temperatures:
- 350°F: About 1 hour
- 375°F: 45 to 55 minutes
- 400°F: 40 to 50 minutes
- 425°F: 35 to 45 minutes
Higher heat gives you better browning and slightly crispier edges, which is why I prefer 425°F for this recipe.
Recipe Variations
This lemon garlic marinade works beautifully with any cut of chicken:
- Chicken thighs: Bone-in thighs bake in about the same time as drumsticks. For boneless chicken thighs, reduce the baking time to 25 to 30 minutes.
- Chicken breasts: Boneless, skinless breasts will cook faster, around 20 to 25 minutes at 425°F depending on thickness.
- Skin-on drumsticks: If you prefer crispy skin, leave it on and check out my Easy Oven Baked Chicken Drumsticks for that method.
I remove the skin for this recipe because the marinade penetrates the meat better, but it’s delicious either way.
Serving Suggestions
The bright lemon flavor pairs well with fresh, simple sides. Try these favorites:
- Easy Roasted Veggies for a sheet pan dinner
- Fresh Corn Salad for something light and summery
- Baked Potato Wedges for a heartier meal
- Olive Garden Salad for an easy green side
- Rice Pilaf to soak up any extra marinade
My family loves these as part of a “handheld dinner” with finger-friendly sides. Kids especially love grabbing a drumstick and going to town.
Storage Tips
Storage and Reheating
Storing leftovers: Keep in an airtight container in the refrigerator for 4 to 5 days, or freeze for up to 4 months.
Reheating: Thaw completely if frozen. Reheat at 350°F in the oven or air fryer until warmed through, about 10 to 15 minutes. You can microwave in a pinch, but the oven keeps the texture better.
Bonus: These are surprisingly good cold, straight from the fridge. My family snacks on them constantly. They’re also great shredded and added to salads.
Frequently Asked Questions
How long should you marinate chicken in lemon juice?
For this recipe, 2 to 24 hours works best. The acid in lemon juice helps tenderize the meat, but you don’t want to go much beyond 24 hours or the texture can become mushy. If you’re short on time, even 30 minutes will add flavor.
Can you over-marinate chicken in lemon juice?
Yes. Lemon juice is acidic, and if chicken sits in it too long (more than 24 hours), the acid starts to break down the proteins too much, making the meat soft and mushy. Stick to the 2 to 24 hour window for the best texture.
What temperature is best for baking chicken drumsticks?
I recommend 425°F for the best balance of juicy meat and lightly caramelized edges. Lower temperatures work too but take longer and won’t give you as much browning. See the temperature guide above for timing at different temps.
Do you cover drumsticks when baking?
No. Baking uncovered at high heat allows the outside to brown and develop flavor. Covering the pan traps steam and can make the chicken soggy instead of roasted.
How do you keep baked chicken from drying out?
A few things help: marinating adds moisture and flavor, baking at high heat cooks the chicken quickly so it doesn’t dry out, and letting it rest for 5 minutes after baking allows the juices to redistribute. Using a meat thermometer to avoid overcooking is the biggest key.
More Chicken Recipes To Try
- Baked Lemon Chicken
- Honey Lemon Chicken and Green Beans
- Chicken in Lemon Butter Sauce
- Easy Garlic Chicken Bites
- Broiled Chicken Thighs
- Chicken Parmesan Baked Ziti
Roasted Lemon Garlic Chicken
Ingredients
- 10 Chicken drumsticks skin removed
- 1 large Lemon juiced and zested
- 1/4 cup Olive oil
- 2 teaspoons Garlic powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
Instructions
- Pat chicken dry and place in a gallon-size resealable bag.
- Whisk together lemon juice, lemon zest, olive oil, garlic powder, salt, pepper, paprika, and oregano. Pour over chicken and seal the bag, squeezing out excess air. Massage marinade into the chicken.
- Refrigerate for at least 2 hours, or up to 24 hours.
- When ready to cook, let chicken sit at room temperature for 20 minutes. Preheat oven to 425°F.
- Arrange chicken on a foil-lined baking sheet. Bake uncovered for 20 to 25 minutes.
- Flip drumsticks and bake another 10 to 15 minutes, until internal temperature reaches 165°F and juices run clear.
- Rest 5 minutes before serving.
Notes
- Marinating time: 2 hours minimum, 24 hours maximum. Don’t exceed 24 hours or the lemon juice can make the texture mushy.
- Pan prep: Use nonstick foil or spray generously with cooking spray. The marinade caramelizes and can stick.
- Resting: Let the chicken rest 5 minutes after baking. This keeps it juicy.
- Skin on or off: I prefer skinless for better marinade penetration, but skin-on works too (leave it on for crispy skin).
- Other cuts: This marinade works with thighs, breasts, or any chicken pieces. Adjust baking time based on size and bone-in vs boneless.
- Freezer prep: Combine raw chicken and marinade in freezer bags. Freeze up to 3 months. Thaw overnight in the fridge and bake as directed.
- Storage: Refrigerate leftovers up to 5 days or freeze up to 4 months.
- Reheating: Reheat at 350°F in the oven or air fryer for best texture.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi….this recipe sounds so yummy. I would love to try it but this recipe is for 10 drumsticks and I’d like to make only 2 drumsticks, that’s what I eat, I live alone, so my question is, what would the recipe be for only 2 drumsticks, if possible, please, thanks.
If you hover over the serveings amount you can change the number from 10 to 2. That will give you the measurements for 2 drumsticks.
What paprika? Sweet or smoked?
Smoked paprika.
I only had made it once and husband loves it so much, we have to have it once a week now. And this recipe does not get any easier.
Nice! Awesome feedback Laura, thank you for stopping by.
Delicious!!! My husband isn’t fond of lemon, but enjoyed this recipe. Will definitely prepare it again.
This recipie was quick easy and delicious. We have been looking for something to change up the BBQ Chicken Routine and this is it. I have a family of 6, kids from 7-17 all enjoyed this. I will be adding it to my Freezer Prep list. Just pop the marinade and chicken in a bag. Wright on the bag the baking time and we will have light bright chicken dinner ready to go all summer long.
Nice! Thanks for the awesome feedback Stephanie.
My whole family loved it! Made it along with corn salad and oven roasted veggies.
Nice! Thanks for stopping by Sabitha.
I’m making this recipe tonight,it looks delicious so Im excited to taste this lemon garlic chicken.I know it will be fantastic tasting.Thanks
Your so welcome Judy! Let us know with some feedback of your thoughts on the recipe.
Thanks for stopping by.
K.
lovely recipe, easy to follow, very tasty. Thank you Kristin 💕
You are so welcome Marylin! Thanks for stopping.
Hi Kristin! Thank you so much for this amazing recipe!!! It was so easy and turned out amazing! My family loved it!!! I’ve tried so many recipes like this and they never seem to turn out good. The chicken turned out so flavorful and crisped up so nicely!
Thank you again!
You are so welcome Emmalena! Awesome feedback, thanks for stopping by.
Kristin, this looks absolutely delicious and just what I’ve been looking for! Only one person in our family like dark meat though. Hate to not follow recipes as written, but dying to try. Do you think this would work with white meat as well and would I need to make more marinade given breaststroke are larger? Any suggestions? Thank you!
Hi Kim, yes this would work with any type of chicken. It makes a lot so would work for probably 3-4 pounds of boneless, skinless breasts. For bone-in it would depend on how large they are, but probably 2-3 pieces.
Lemons are not in season right now in my part of the world so kicked this up a notch and marinated in fresh passion fruit juice. Can you say “Puckerup buttercup”. Was really good. Thanks for this great recipe.
You are so welcome Taylor! Great idea to use passion fruit. Thanks for stopping by.
I love your recipes. Thank you for this wonderful site.
Your so welcome Taylor! Thanks for stopping by.
Can I use this on pork chops bone in baked in oven ?
Yes you could use this marinade for pork.
Very good. Never thought I would like baked chicken without the crispy skin :).
Thanks for the recipe
You are so welcome Darlene! Thanks for stopping by.
Very fond of your recipes. Thank you.
You are so welcome Lois! Thanks for stopping by.
This is so easy. I can’t wait to try these chicken legs. All of your recipes I have tried are great.
Nice! Thanks for stopping by Rebecca.
Made this tonight, but instead of baking we BBQ’d. It was delicious!
Nice! Thanks for stopping by Jessica.
This recipe is so simple and so delicious. Highly recommended!
Hi Margaret, thanks for the awesome feedback.
We made this and we LOVED it !! Thank you for such a simple yet tasty recipe…
Much love from India!
Thank you Dupps! Thanks for stopping by all the way from India!
OMG. I wish I found this recipe a long time ago before we grew tired of eating chicken drumsticks all the time. We stock up on a lot of chicken drumsticks mainly because they’re super affordable and well, you can easily feed more people if we have unexpected guests on that day. This is soooo amazing and I could eat this over and over! However, I’m so going to try this marinade out with different kinds of citrus – example, orange, lime, and etc to experiment! 🙂
Different kinds of citrus would be fabulous! Also this marinade will work with any kind of chicken, even boneless.
That’s great to know & thank you for the tip!! I’m going to make them again today, yay!
So excited and i love love the recipes on your website!! Stay safe & healthy! xo
Thank you Daniella, you too.
Chicken is in marinade now but the marinade does not seem to be nearly enough for 10 drumsticks. I am hopeful that it will be tasty as it certainly looks good and has all of my favourite seasonings.