Lemon Herb Roasted Chicken Drumsticks
Lemon Herb Roasted Chicken Drumsticks
Ingredients
For the Chicken
- 8 chicken drumsticks, about 2 1/2 pounds total
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, smoked paprika, kosher salt, and freshly ground black pepper until well combined.
⏱️ 5 min
- 3
Add the chicken drumsticks to the bowl with the marinade. Toss thoroughly to ensure each drumstick is evenly coated. For best flavor, let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours.
⏱️ 5 min
- 4
Arrange the marinated chicken drumsticks in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows for even roasting and crispy skin.
⏱️ 2 min
- 5
Roast the chicken drumsticks for 35 to 45 minutes, flipping them halfway through the cooking time. Continue roasting until the internal temperature of the thickest part of the chicken reaches 165°F when checked with a meat thermometer, and the skin is golden brown and crispy.
⏱️ 40 min•🌡️ 400
- 6
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot with lemon wedges on the side for an extra squeeze of fresh lemon juice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Drumsticks
Ingredients
For the Chicken
- 8 chicken drumsticks, about 2 1/2 pounds total
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, smoked paprika, kosher salt, and freshly ground black pepper until well combined.
⏱️ 5 min - 3
Add the chicken drumsticks to the bowl with the marinade. Toss thoroughly to ensure each drumstick is evenly coated. For best flavor, let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours.
⏱️ 5 min - 4
Arrange the marinated chicken drumsticks in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows for even roasting and crispy skin.
⏱️ 2 min - 5
Roast the chicken drumsticks for 35 to 45 minutes, flipping them halfway through the cooking time. Continue roasting until the internal temperature of the thickest part of the chicken reaches 165°F when checked with a meat thermometer, and the skin is golden brown and crispy.
⏱️ 40 min•🌡️ 400 - 6
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot with lemon wedges on the side for an extra squeeze of fresh lemon juice.
⏱️ 3 min