Baked Lemon Chicken Drumsticks
Looking for a tasty and easy-to-make chicken recipe? Look no further! This lemon garlic baked chicken drumsticks recipe is sure to become a family favorite. Plus, it's a healthier alternative to fried chicken.
Servings: 4
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
How should I store the leftover chicken drumsticks?
- 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.