Easy Baked Lemon Chicken Drumsticks + Marinade Recipe
This delicious and easy baked lemon chicken drumsticks recipe is the perfect weeknight meal. With a tangy and flavorful marinade, these chicken drumsticks are sure to be a hit with the whole family.
Easy Baked Chicken Drumsticks
Super flavorful + simple to make, these baked drumsticks are sure to become a family favorite recipe. With just a few simple ingredients, you can have a tasty and healthy meal on the table in no time!
With a little prep the night before, you’ll thank yourself the next day for this simple meal, perfect for a busy weeknight!
What you’ll love about this recipe:
Substitutions
- Chicken Drumsticks: You can swap for bone-in chicken thighs, wings, or drumettes. Cooking time may vary slightly depending on the cut used.
- Olive Oil: Use avocado oil. However, I don’t advocate or recommend using seed or other unhealthy oils.
- Garlic: Replace fresh garlic with 1 teaspoon of garlic powder (though fresh is recommended for the best flavor).
- Paprika: Use smoked paprika for a deeper flavor, or omit if unavailable.
- Dried Oregano: Swap with dried thyme, basil, or Italian seasoning.
- Crushed Red Pepper Flakes: Leave it out for a milder flavor, or use a pinch of cayenne pepper for more heat.
Instructions for Lemon Baked Chicken Drumsticks
In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, salt, paprika, oregano, black pepper, and crushed red pepper flakes if using.
Add the chicken drumsticks to a large resealable plastic bag. Pour the marinade over the chicken and massage it into the drumsticks to coat them evenly.
Marinate the chicken in the refrigerator for at least 1 hour or overnight for the best flavor.
Arrange the drumsticks on the prepared baking tray in a single layer. Pour any remaining marinade from the bag over the drumsticks and arrange the sliced lemon between the drumsticks.
Roast for 35-45 minutes until the chicken is golden brown and the internal temperature reaches 165 degrees F.
Air Fryer Instructions
Preheat the air fryer to 375 degrees F and cook the chicken for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165 degrees F.
Some tips for making this recipe
- Pat the Chicken Dry: Before marinating, pat the drumsticks dry with a paper towel. This helps the marinade adhere better and promotes crispier skin.
- Don’t Skip Marinating Time: Marinate the chicken for at least 1 hour, but overnight in the refrigerator is ideal for maximum flavor.
- Use a Resealable Bag: Marinating in a resealable bag ensures even coating and allows you to massage the marinade into the chicken more effectively.
- Broil for Crispy Skin: For extra crispiness, broil the chicken for 2-3 minutes after roasting, but keep an eye on it to prevent burning.
- Let Rest Before Serving: Allow the drumsticks to rest for 5 minutes after removing them from the oven to let the juices redistribute.
- Use Foil or Parchment Paper: Line your baking sheet to make cleanup easier, especially since the marinade can caramelize and stick to the pan.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Our Favorite
Chicken Recipes
How to store + reheat leftovers
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat: Warm in a 350 degree, F oven for 15 minutes or until heated through. Avoid microwaving the chicken, as the skin will become rubbery.
- To freeze: Cool the chicken completely before transferring it to a freezer-safe container or bag. The chicken can be frozen for up to three months. Thaw in the refrigerator before reheating.
FAQs About Baked Chicken Drumsticks
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Thank you! ~ Mary
Baked Lemon Chicken Drumsticks
Equipment
Ingredients
- 3 pounds chicken drumsticks about 8-10 drumsticks
- ¼ cup olive oil
- 2 teaspoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 4 cloves garlic minced
- 1 ½ teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 1 large lemon sliced
Instructions
- In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, salt, paprika, oregano, black pepper, and crushed red pepper flakes if using.
- Add the chicken drumsticks to a large resealable plastic bag. Pour the marinade over the chicken and massage it into the drumsticks to coat them evenly.
- Marinate the chicken in the refrigerator for at least 1 hour or overnight for the best flavor.
- Preheat the oven to 425 degrees F. Lightly spray a rimmed baking dish with cooking spray or line it with parchment paper.
- Arrange the drumsticks on the prepared baking tray in a single layer. Pour any remaining marinade from the bag over the drumsticks and arrange the sliced lemon between the drumsticks.
- Roast for 35-45 minutes until the chicken is golden brown and the internal temperature reaches 165 degrees F.
- For crispier skin, turn the oven to broil and cook for an additional 2-3 minutes, watching closely to prevent burning.
- Remove the drumsticks from the oven and let them rest for 5 minutes before serving. Garnish with fresh parsley or extra lemon zest, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat: Warm in a 350-degree oven for 15 minutes or until heated through. Avoid microwaving the chicken, as the skin will become rubbery.
- To freeze: Cool the chicken completely before transferring it to a freezer-safe container or bag. The chicken can be frozen for up to three months. Thaw in the refrigerator before reheating.
- Chicken Drumsticks: You can swap for bone-in chicken thighs, wings, or drumettes. Cooking time may vary slightly depending on the cut used.
- Olive Oil: Use avocado oil, canola oil, or vegetable oil.
- Garlic: Replace fresh garlic with 1 teaspoon of garlic powder (though fresh is recommended for the best flavor).
- Paprika: Use smoked paprika for a deeper flavor, or omit if unavailable.
- Dried Oregano: Swap with dried thyme, basil, or Italian seasoning.
- Crushed Red Pepper Flakes: Leave it out for a milder flavor, or use a pinch of cayenne pepper for more heat.
- Pat the Chicken Dry: Before marinating, pat the drumsticks dry with a paper towel. This helps the marinade adhere better and promotes crispier skin.
- Don’t Skip Marinating Time: Marinate the chicken for at least 1 hour, but overnight in the refrigerator is ideal for maximum flavor.
- Use a Resealable Bag: Marinating in a resealable bag ensures even coating and allows you to massage the marinade into the chicken more effectively.
- Broil for Crispy Skin: For extra crispiness, broil the chicken for 2-3 minutes after roasting, but keep an eye on it to prevent burning.
- Let Rest Before Serving: Allow the drumsticks to rest for 5 minutes after removing them from the oven to let the juices redistribute.
- Use Foil or Parchment Paper: Line your baking sheet to make cleanup easier, especially since the marinade can caramelize and stick to the pan.
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