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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.
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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.
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
FAQs
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.
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 Veggies, Fresh Corn Salad, or Baked Potato Wedges.
They will also pair quite well with a simple side dish like Olive Garden Salad and Rice Pilaf.
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.
More Delicious Chicken Recipes
- Baked Lemon Chicken
- Chicken Parmesan Baked Ziti
- Honey Lemon Chicken and Green Beans
- Broiled Chicken Thighs
- Easy Oven Baked Chicken Drumsticks
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 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!
Absolutely divine! Smiles on all faces! This will become a staple dish in our house, as we have all ingredients regularly on hand! We served with rice and green salad. Thanks for this wonderful recipe ?
Can I use a disposable foil pan instead of a roasting pan with aluminum foil?
Sure that would work just as well!
Tried this recipe many times and loved it but I’m wondering if this could go in a crockpot? If so, do you know the temp and amount of time?
I think you could definitely make these in the crockpot. Keep in mind they wouldn’t have that golden color from roasting. 4-5 hours on low should do it, but you’ll want to be sure to check it before serving.
Tried this out yesterday evening – absolutely delicious! Definitely going into my ‘cook again’ folder. Thanks for the recipe. 🙂
This will be a new favorite for me! I did leave the skin on and it turned out perfect. So juicy and flavorful. Glad I came across recipe.
Was looking for some delicious way to use drumsticks on bone. Just made the marinade and can’t do overnight but will do for several hours. I had everything on hand including nice juicy lemons. Also fresh parsley from my garden. Will let you know how it turns outcome . Thank you.
If I don’t have the olive oil is there something else I can use
Other types of cooking oil would work – canola, corn, vegetable.
These chicken drumsticks and it’s marinade are sooooo lit! This particular recipe is part of my rotation. My wife and daughter (along with myself) jus love this recipe! Thank you Kristin!
This is my favorite way to make chicken now and my fiancé loves it! Thank you for the great recipe! I was wondering if I don’t have fresh lemons on hand, how much lemon juice I should use?
Thank you again!
One large lemon will yield around 2 tablespoons.
Made this recipe last night. I used a grate to put chicjen on in oven with cooking spray ( so they don’t stick) and get even all around cooking. Left chicken in frig in bag with all flavor over night. Tasted delish. Love it.
Hello Kristin.
I just found your receipe for garlic lemon chicken. I’m about to make it. Can’t wait
SOOO good! Thank you for this!
I was looking for a recipe for drumsticks and happen to see your lemon garlic chicken.
Will try it and let you know , thank you I am sure it
It will be delicious.
My new favourite! I mde it with chicken legs and breasts!
Can we use vegetable oil instead of olive?
I prefer olive oil for the flavor, but yes, you could definitely swap one for the other. Enjoy!
This chicken recipe sounds delicious. I’m gonna try this out tonight.
I followed the recipe exactly and now have a new favorite marinade in the rotation! I use drumsticks and thighs quite a bit because of the flavor and value. This delicious recipe uses everything I already have in my pantry, and is a nice departure from my usual suspects. Thanks so much for a great recipe!??
What are the nutritional facts..i want to make this but i am on a diabetic meal plan
I recommend looking up on a nutritional calculator like myfitnesspal.com.
I made it and it tured out so well. Your directions are easy to follow and i loved it
Though I’m a vegetarian, I tried this recipe for a dinner party last night and it turned out superb! Absolutely delicious, thank you so much for sharing
I can’t stomach in-bone chicken. Although my mother gave me chicken legs. I have always had a fear of cooking in-bone chicken. Afraid I wont get it all the way cooked.
I made this recipe and my family loved it!! A BIG hit in my home. I even tried it. Wanna try it with boneless. Ty.