Herb Roasted Chicken Drumsticks (Printable)
Golden crispy drumsticks with aromatic herbs and zesty lemon finish
# What You'll Need:
→ Chicken
01 - 8 chicken drumsticks (approximately 2.5 lbs), skin-on
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (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 - ½ 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.
04 - Pour the marinade over the chicken drumsticks. Toss well to coat evenly.
05 - Arrange drumsticks in a single layer on the prepared baking sheet.
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 Hints:
01 -
- The skin gets impossibly crispy while the meat stays juicy every single time
- Fresh herbs make it taste like you spent hours when really it is minutes of hands on work
02 -
- Patting the chicken completely dry before marinating is what makes that skin actually crisp up
- Room temperature chicken cooks more evenly so let it sit out for twenty minutes before roasting
03 -
- Use tongs to flip the chicken halfway through so you do not pierce the skin and lose those juices
- Let the pan cool slightly before cleanup or the parchment paper might tear