Juicy Oven Baked Chicken Drumsticks

A white plate with parchment and multiple oven baked chicken drumsticks.

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Juicy Oven Baked Chicken Drumsticks

This oven baked chicken drumsticks recipe produces incredibly tender and juicy chicken with an easy homemade fail-proof marinade. Made with pantry and fridge favorites, this simple recipe is a keeper!

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Keyword: baked chicken drumsticks in oven, baked chicken drumsticks oven, chicken drumsticks baked in the oven

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 lbs chicken drumsticks, bone-in, skin on {~8-10 drumsticks}
3 tbsp olive oil {plus a bit more for the pan}
1 tbsp low-sodium soy sauce
1 tsp kosher salt {I used Diamond Crystal}
1.5 tsp garlic powder
1/4 tsp ground black pepper
3/4 tsp onion powder
1/2 tsp smoked paprika
1 tsp brown sugar

Instructions

Pat drumsticks dry with a paper towel.
2 lbs chicken drumsticks, bone-in, skin on
In a medium mixing bowl whisk to combine olive oil, soy sauce, and the dry seasonings.
3 tbsp olive oil, 1 tbsp low-sodium soy sauce, 1 tsp kosher salt, 1.5 tsp garlic powder, 1/4 tsp ground black pepper, 3/4 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp brown sugar
Add drumsticks and toss to coat. Marinate for at least 30 minutes or up to 36 hours.
If possible, allow the chicken to sit at room temperature for 20-30 minutes before baking.
Preheat the oven to 425˚F.
Line a rimmed baking sheet with foil, and brush a bit of olive oil on it.
Place drumsticks on the baking sheet and bake for 25 minutes.
Carefully flip the chicken and brush on any marinade remaining in the bowl.
Cook for an additional 5-10 minutes or until the internal temperature reaches 170-175˚F.
If you like extra crispy skin, cook the drumsticks at 450˚F for the last 1-3 minutes.
Let chicken rest for 5 minutes before serving.

Notes

I tested this recipe with Diamon Crystal kosher salt. If you use Morton's, you will only need 1/2 tsp.
Look for low-sodium soy sauce.
Use an instant-read thermometer to test each drumstick. The internal temp can vary depending on the thickness of the chicken.
This recipe will serve 3-5 people.
Let the chicken rest for 5 minutes before you cut or eat it. This resting period allows the juices to reabsorb back into the meat so it’s tender and juicy.

Nutrition