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It doesn’t get much easier than this savory Lemon Garlic Roasted Chicken Drumsticks recipe. The marinade is full of flavor and the meat is practically fall off the bone tender and juicy.

baked chicken legs on a white platter with lemon slices and minced parsley
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Juicy Chicken Drumsticks

My whole family is obsessed with these baked chicken drumsticks. They will eat the leftovers, cold, straight out of the fridge! But for dinner, we like to have them as part of a whole handheld meal with things like Air Fryer Tater Tots, Homemade Baked French Fries, and Corn on the Cob.

Chicken Drumsticks are flavor-packed, juicy with tender meat that, if you cook it right, will practically fall off the bone. I use skinless drumsticks, but you could leave the skin on and let it get a crispy skin if you want.

My latest obsession is this Lemon Garlic marinated Roasted Chicken Drumsticks recipe. The marinade has a ton of flavor so give it as long as you can to marinate. It’s great for prepping ahead of time so all you have to do is put them in the oven.

Ingredients

An overnight marinade makes this chicken practically fall off the bone tender, however, if you don’t have overnight, you could go as little as 30 minutes. Just remember that the longer it marinates, the more tender it will be.

The lemon is subtle and doesn’t overpower the rest of the marinade. You can of course add more lemon juice and even some lemon zest for a more intense punch of lemon. The seasoning is similar to what I use in my simple chicken seasoning, with some added herbs:

  • Garlic powder – I use granulated garlic for simplicity, but for a more intense garlic flavor you can use 1-2 cloves of minced garlic.
  • Smoked paprika – for an added smoky flavor.
  • Dried oregano – or use fresh, just double the amount.
  • Kosher salt
  • Black pepper

The flavors blend so well together and are what makes this chicken recipe so irresistibly delicious. If you want to forgo the marinade and just season the chicken with this flavor profile, you could certainly do that as well.

How to Bake Chicken Drumsticks

  • Marinate – mix up the marinade and pour it into a resealable plastic bag. You could also use a plastic or glass container, but I like to use bags for marinades because you can squeeze out most of the air and really help the sauce permeate the meat. I try to give at least 2 hours for marinating, but if you only have 30 minutes you’ll still get some good flavor.
  • Chicken – Obviously we are going with chicken legs here but you can use chicken thighs if that’s what you like. My preference is to remove the skin, but if you’re looking for skin-on crispy baked chicken legs, we do that too.
  • Bake – Preheat the oven to 425℉ and arrange the marinated chicken on a baking sheet covered with foil. Roast at high heat for about 25 minutes, then flip over and continue to cook the chicken for about 10-20 minutes more or until the temperature reaches 165℉ on a meat thermometer.
collage of images showing hoe to marinate chicken legs and how to roast them

Hot Tip!

When you bring chicken home from the store, prep marinades and place the meat and marinade together in freezer bags. Keep in the freezer up to 3 months, and pull out to thaw in the fridge overnight. As the meat is thawing, it will be soaking up the flavors of the marinade!

How Long Should Drumsticks Be Cooked For?

Chicken drumsticks take a little longer than boneless chicken. I recommend baking chicken legs at 425℉ for 35-45 minutes. The cook time will depend on your oven and the size of the drumsticks. I do flip the chicken about halfway through to ensure even cooking.

Always make sure that the meat is thoroughly cooked to an internal temperature 165℉ . Use a digital meat thermometer close to but not touching the bone. When pierced, the juices should run clear. If they’re pink, it’s not done.

Here’s a handy guide for baking chicken drumsticks at various temperatures:

  • 350 degrees: 1 hour
  • 375 degrees F: 45-55 minutes
  • 400 degrees F: 40-50 minutes
  • 425 degrees F: 35-45 minutes
roasted chicken drumsticks on a platter with lemon, parsley and a fork

FAQs

Do you cover drumsticks in the oven?

You cover something in the oven for one of two reasons: You don’t want it to brown too fast on top or burn, or you want to steam it, like my Chicken and Rice Bake. We don’t want any of those things, so you can bake these chicken legs uncovered.

Is a drumstick the same as a chicken leg?

The term chicken “leg” is often used synonymously with “drumstick,” however, the chicken leg actually has two parts, the drumstick and the thigh.

Serving Suggestions

With its bright lemon flavor, this baked chicken leg recipe lends itself to a lot of citrusy flavors. They will go great with Easy Roasted VeggiesFresh Corn Salad, or Baked Potato Wedges.

They will also pair quite well with a simple side dish like Olive Garden Salad and Rice Pilaf.

close up of chicken legs with lemon slices

Recipe Notes

  • The longer you can marinate, the better. At least 2 hours is best or up to 24 hours.
  • Discard any leftover marinade – do not brush onto cooked chicken or re-use.
  • Use nonstick foil or spray the aluminum foil with cooking spray. Don’t be afraid to spray it even if you are using nonstick foil.
  • This marinade will work with any kind of chicken. For boneless chicken breasts or tenders, the cook time will be much shorter.
  • As much as I love chicken skin, I prefer to remove the skin from the chicken legs for this recipe. If using chicken thighs, you can decide whether to leave it on or remove it or use boneless chicken thighs.

Storage and Reheating

Storing leftovers: Keep leftovers in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 4 months.

Reheating: Thaw completely if frozen, then reheat at 350 degrees in the oven or air fryer. In a pinch, you can reheat in the microwave. They are also pretty delicious cold, or shredded and added to a salad.

lemon chicken drumsticks baked, white platter, lemon slices, parsley, fork

More Delicious Chicken Recipes

Recipe
lemon chicken baked drumsticks media image

Roasted Lemon Garlic Chicken

4.71 from 47 votes
It doesn't get much easier than these savory Roasted Lemon Chicken Drumsticks. They are full of lemon and herb flavor and practically fall off the bone tender and juicy.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 2 hours 55 minutes
Servings 10 drumsticks

Ingredients
  

  • 10 Chicken Drumsticks skin removed
  • 1 large lemon juiced and zested
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano

Instructions
 

  • Pat chicken dry and place into a 1-gallon Ziploc bag.
  • In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that’s fine – just remember the longer the marinade time, the more tender and juicy the chicken).
  • When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
  • Serve immediately.

Notes

  • The longer you can marinate, the better. At least 2 hours is best or up to 24 hours.
  • Discard any leftover marinade – do not brush onto cooked chicken or re-use.
  • Use nonstick foil or spray the foil with cooking spray. Don’t be afraid to spray it even if you are using nonstick foil.
  • As much as I love chicken skin, I prefer to remove the skin from the chicken legs for this recipe. If using chicken thighs, you can decide whether to leave it on or remove it or use boneless chicken thighs.
  • Bonus tip: When you bring chicken home from the store, prep marinades and place the meat and marinade together in freezer bags. Keep in the freezer up to 3 months, and pull out to thaw in the fridge overnight. As the meat is thawing, it will be soaking up the flavors of the marinade!

Nutrition

Serving: 1drumstickCalories: 175kcalCarbohydrates: 2gProtein: 14gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 545mgPotassium: 199mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 6mgCalcium: 15mgIron: 1mg
Keyword lemon garlic chicken, pan roasted chicken

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Unfortunately, my family and I were not impressed. I marinated the chicken for 24 hours and it just didn’t take on any flavor.

  2. What a great recipe and so easy. Marinaded for 12 hours. Didn’t zest the lemon. Family loved it!! Thank you!!!

  3. This looks really good and I’m always up for trying a new recipe for chicken. I don’t see any nutritional info for the recipe. Can you provide that?

  4. Love, love this recipe! I have made it several times, and It is always delicious.
    Thanks, ever so much!!

  5. hi, would this recipe be okay to freeze? i have just started meal prepping for the month and would love to make this. thank you 🙂

    1. I would freeze the raw chicken in the marinade. Then it will marinate as it defrosts. Just make sure the drumsticks are fully thawed before baking.

  6. Like your son, I prefer eat chicken with bone, but I don’t have a lot of idea to cook it ( almost just fried it with some kind of sauces). And be honest I prefer roast than fried. Although I don’t have a lot time but I wanna try to do an overnight marinade for my chicken, it will make its flavor perfectly, I bet!
    Hope to see more your recipes. It make me love cooking more and more!

  7. Hello Kristin,

    Just love this recipe and cannot wait to make it but I think that I will expand the chicken to include thighs. But tell met are HOLY HOT POTATOES if you know? Re: Claire’s post

    Thanks.

  8. Just made this for dinner and….it’s DELISH!!!! Thank you for the recipe, I marinated overnight and HOLY HOT POTATOES – the chicken was packed FULL of flavor. Thanks again!

  9. Hi..I have a question…I need to make these for my daugthers school party…she will need to take them with her when she goes to school in the morning.Would it be ok if I bake them at night and just warm them up in the morning?

    1. I’d be cautious with chicken. Would it be possible to send them in a slow cooker to keep them at a higher temp all day?

  10. I used a whole chicken cut up exactly as recipe states a me it was amzazing!! Favorite way to make chicken

  11. Love your recipes.
    Not so in love with your website design/layout – too many large photos.
    Perhaps a link to a photo gallery page for those who want to look at your “more of the same” pictures of the prepared recipe – it kind of looks like you’re just adding padding to make the page look bigger.
    Perhaps a link at the top of the page to take one directly to the recipe instructions.
    I reference your recipes often – and will keep coming back – this is just a suggestion.

  12. I tried it, and they were perfectly moist and well browned outside, my chicken lover son is really happy
    Thank you for sharing this recipe:)

    1. Sorry, must be a misprint! I didn’t use thyme in the recipe and must have written it in the post by mistake.

  13. This looks great. It looks like there is parsley added in the photo. Did you add it before or after roasting?