Description
Juicy baked chicken drumsticks with smoky paprika, garlic, and onion, crisp skin, and tender meat. Weeknight easy, family friendly, and budget smart.
Ingredients
8 chicken drumsticks, about 2 lb
2 Tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 1/2 tsp smoked paprika
1/4 tsp chili powder
1 tsp onion powder
Instructions
1. Preheat the oven to 425°F.
2. Line a baking sheet with aluminum foil and lightly spray with non stick cooking oil.
3. Remove drumsticks from packaging, pat dry with paper towels, and place in a bowl or resealable bag. Add olive oil and toss to coat.
4. In a small bowl combine sea salt, black pepper, garlic powder, smoked paprika, chili powder, and onion powder. Add to the bowl or bag and toss until the chicken is evenly coated.
5. Arrange drumsticks on the baking sheet with space between each piece. Bake for 40 to 45 minutes, turning once halfway, until the internal temperature is at least 165°F.
6. Let rest 5 minutes before serving to keep the juices inside.
Notes
165°F is the safe minimum internal temperature. For fall off the bone texture and no pink near the joints, many cooks prefer 175 to 180°F.
Cooked chicken keeps up to 4 days in the refrigerator. The skin will be less crisp after chilling. Pull the meat for quick salads, wraps, and sandwiches. Tastes great cold or warmed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American