Herb Roasted Chicken Drumsticks (Print version)
Tender roasted chicken with aromatic herbs, garlic, and lemon for crispy skin and juicy meat.
# What you'll need:
→ Chicken
01 - 8 chicken drumsticks (about 2.5 lbs), skin-on
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice (about 1 lemon)
04 - 2 tsp lemon zest
05 - 3 garlic cloves, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh thyme leaves, finely chopped
08 - 1 tbsp fresh rosemary, finely chopped
09 - 1 tsp dried oregano
10 - 1 tsp salt
11 - ½ tsp freshly ground black pepper
→ Garnish
12 - Extra chopped parsley
13 - Lemon wedges
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a roasting pan.
02 - Pat chicken drumsticks dry with paper towels and place in a large bowl.
03 - In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, oregano, salt, and pepper.
04 - Pour the marinade over the chicken drumsticks. Toss well to coat evenly.
05 - Arrange drumsticks in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 35–40 minutes, turning once halfway through, until the skin is golden and crisp and the internal temperature reaches 175°F.
07 - Remove from the oven and let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.
# Expert advice:
01 -
- The skin gets impossibly crispy while the meat stays juicy every single time
- Fresh herbs and lemon make something ordinary taste absolutely restaurant worthy
- Everything comes together in minutes and mostly cooks itself
02 -
- Dont skip patting the chicken dry because wet skin will steam instead of getting crispy
- Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before roasting
03 -
- Use fresh herbs when possible but dried work in a pinch at one third the amount
- Let the chicken rest before serving or all those juices will end up on your cutting board