Easy Baked Chicken Drumsticks

overhead shot of baked chicken drumsticks on platter with lemon wedges

Course: Main Dish

Cuisine: American

Keyword: baked chicken drumsticks

Prep Time: 15

Cook Time: 45

Marinating Time: 4

Total Time: 5

Servings:

Calories: 902kcal

Author: Jessica Formicola

This delicious and easy Baked Chicken Drumsticks recipe offers three different options for amping up the flavor of your chicken!

Print Recipe

Ingredients

Marinade:

5-6 pounds chicken drumsticks
2 cups Italian dressing , optional

Spice Rub:

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoon coarse kosher salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika

Herb Butter Sauce:

1 cup unsalted butter
2 tablespoons white wine , optional
3-4 cloves fresh garlic , minced or grated
2 tablespoons fresh herbs , chopped*
2 teaspoons hot sauce
1 fresh lemon
1/2 teaspoon coarse kosher salt
fresh parsley , for garnish, optional

Instructions

If marinating, place the 5-6 pounds chicken drumsticks in a large bowl high sided casserole dish and cover with the 2 cups Italian dressing, covering evenly and marinating for 4- 24 hours.
When ready to cook, preheat the oven to 400°F.
Remove the chicken from the marinade, tapping to get off excess dressing or just setting onto a large, rimmed baking sheet lined with aluminum foil or parchment (for easy clean up).
In a small bowl, stir together the 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoon coarse kosher salt, 1 teaspoon ground black pepper and 1 teaspoon smoked paprika. Sprinkle half of this mixture over the chicken, turning the chicken over and sprinkling the remaining spices on the other side. Arrange with space between each piece of chicken and the smooth, meaty side up.
Bake the chicken uncovered for 30 minutes.
While the chicken bakes, melt the 1 cup unsalted butter in a small saucepan. Add the 2 tablespoons white wine (optional, 3-4 cloves fresh garlic, minced 2 tablespoons fresh herbs, 2 teaspoons hot sauce, zest and juice of 1 fresh lemon and 1/2 teaspoon coarse kosher salt, stirring until combined. Turn off the heat, only turning onto low if the mixture starts to separate.
At 30 minutes, remove the chicken and baste generously with the butter sauce. There will be butter sauce leftover.
Return to the oven for approximately 10 minutes or until the internal temperature reaches 165°F.
Remove and allow to rest for 5 minutes before basting with the remaining butter sauce.
Top with chopped fresh parsley, for garnish, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

If you wish to use dried herbs, use 1 tablespoon of a dried Italian seasoning blend.

Nutrition