Simple Baked Chicken Drumsticks
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).
- Add drumsticks (space enough apart so they aren't touching each other).
- Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.
- Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
- Bake another half an hour, or until cooked until 160°F.
These were absolutely DELICIOUS! I covered the legs with olive oil and seasoned well with Cavender's All Purpose Greek Seasoning and let marinate while my toaster oven was pre-heating. Baked for 30 minutes at the recommended 375°F then turned them over and baked another 30 minutes at 350°F. They were so flavorful, tender and juicy, almost to the point of falling off the bone. This will be added to my go to quick meals folder. Thanks for posting! Made for Fall 2011 PAC.
I have made this recipe 3 times in last month. Only thing i do different is add a little paprika to spices, and toss chicken pieces in a mix of olive oil and butter, using mostly olive oil. I usually do not care for bone in chicken, but this is amazing. so juicy. and flavorful. I have had rice with this, i have had corn-on -cob and macaroni salad with it, i have had mashed potatoes and gravy with it. It is very versatile, easy, qucik and delicious
This may not be a "recipe" but it was exactly what I needed to get motivated to make something with these drumsticks my husband bought by accident. Too late in the day to throw them in the crockpot. So, I rubbed them with olive oil, sprinkled them with some seasonings: salt, pepper and adobo, cut up a huge sweet potato and four big carrots...Covered the whole thing with aluminum foil and stuck it in the oven at 375.
I wanted a basic cook time and temp for drumsticks as I'm vegetarian and don't cook meat often. My husband loves chicken and I usually do breasts but with times being what they are I had to get what was available at the store. This recipe was great. I did a drizzle of sunflower oil instead of evoo because it has a higher smoke point and less prominent flavor. I used sea salt, cracked pepper, garlic powder, I did add paprika and parsley also. Omitted the rosemary as my husband and I don't like it so I don't buy it. The drumsticks turned out perfecrly crispy and very moist. My husband loved them and has already asked to have them on the menu again soon. I served them with baked potatoes with kerrygold butter and shredded extra sharp vermont cheddar cheese. Side of roasted asparagus and snap peas to go along with it.