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It doesn’t get much easier than this savory Lemon Garlic Roasted Chicken Drumsticks recipe. The marinade is full of flavor and the meat is practically fall off the bone tender and juicy.
Juicy Chicken Drumsticks
My whole family is obsessed with these baked chicken drumsticks. They will eat the leftovers, cold, straight out of the fridge! But for dinner, we like to have them as part of a whole handheld meal with things like Air Fryer Tater Tots, Homemade Baked French Fries, and Corn on the Cob.
Chicken Drumsticks are flavor-packed, juicy with tender meat that, if you cook it right, will practically fall off the bone. I use skinless drumsticks, but you could leave the skin on and let it get a crispy skin if you want.
My latest obsession is this Lemon Garlic marinated Roasted Chicken Drumsticks recipe. The marinade has a ton of flavor so give it as long as you can to marinate. It’s great for prepping ahead of time so all you have to do is put them in the oven.
Ingredients
An overnight marinade makes this chicken practically fall off the bone tender, however, if you don’t have overnight, you could go as little as 30 minutes. Just remember that the longer it marinates, the more tender it will be.
The lemon is subtle and doesn’t overpower the rest of the marinade. You can of course add more lemon juice and even some lemon zest for a more intense punch of lemon. The seasoning is similar to what I use in my simple chicken seasoning, with some added herbs:
- Garlic powder – I use granulated garlic for simplicity, but for a more intense garlic flavor you can use 1-2 cloves of minced garlic.
- Smoked paprika – for an added smoky flavor.
- Dried oregano – or use fresh, just double the amount.
- Kosher salt
- Black pepper
The flavors blend so well together and are what makes this chicken recipe so irresistibly delicious. If you want to forgo the marinade and just season the chicken with this flavor profile, you could certainly do that as well.
How to Bake Chicken Drumsticks
- Marinate – mix up the marinade and pour it into a resealable plastic bag. You could also use a plastic or glass container, but I like to use bags for marinades because you can squeeze out most of the air and really help the sauce permeate the meat. I try to give at least 2 hours for marinating, but if you only have 30 minutes you’ll still get some good flavor.
- Chicken – Obviously we are going with chicken legs here but you can use chicken thighs if that’s what you like. My preference is to remove the skin, but if you’re looking for skin-on crispy baked chicken legs, we do that too.
- Bake – Preheat the oven to 425℉ and arrange the marinated chicken on a baking sheet covered with foil. Roast at high heat for about 25 minutes, then flip over and continue to cook the chicken for about 10-20 minutes more or until the temperature reaches 165℉ on a meat thermometer.
Hot Tip!
When you bring chicken home from the store, prep marinades and place the meat and marinade together in freezer bags. Keep in the freezer up to 3 months, and pull out to thaw in the fridge overnight. As the meat is thawing, it will be soaking up the flavors of the marinade!
How Long Should Drumsticks Be Cooked For?
Chicken drumsticks take a little longer than boneless chicken. I recommend baking chicken legs at 425℉ for 35-45 minutes. The cook time will depend on your oven and the size of the drumsticks. I do flip the chicken about halfway through to ensure even cooking.
Always make sure that the meat is thoroughly cooked to an internal temperature 165℉ . Use a digital meat thermometer close to but not touching the bone. When pierced, the juices should run clear. If they’re pink, it’s not done.
Here’s a handy guide for baking chicken drumsticks at various temperatures:
- 350 degrees: 1 hour
- 375 degrees F: 45-55 minutes
- 400 degrees F: 40-50 minutes
- 425 degrees F: 35-45 minutes
FAQs
You cover something in the oven for one of two reasons: You don’t want it to brown too fast on top or burn, or you want to steam it, like my Chicken and Rice Bake. We don’t want any of those things, so you can bake these chicken legs uncovered.
The term chicken “leg” is often used synonymously with “drumstick,” however, the chicken leg actually has two parts, the drumstick and the thigh.
Serving Suggestions
With its bright lemon flavor, this baked chicken leg recipe lends itself to a lot of citrusy flavors. They will go great with Easy Roasted Veggies, Fresh Corn Salad, or Baked Potato Wedges.
They will also pair quite well with a simple side dish like Olive Garden Salad and Rice Pilaf.
Recipe Notes
- The longer you can marinate, the better. At least 2 hours is best or up to 24 hours.
- Discard any leftover marinade – do not brush onto cooked chicken or re-use.
- Use nonstick foil or spray the aluminum foil with cooking spray. Don’t be afraid to spray it even if you are using nonstick foil.
- This marinade will work with any kind of chicken. For boneless chicken breasts or tenders, the cook time will be much shorter.
- As much as I love chicken skin, I prefer to remove the skin from the chicken legs for this recipe. If using chicken thighs, you can decide whether to leave it on or remove it or use boneless chicken thighs.
Storage and Reheating
Storing leftovers: Keep leftovers in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 4 months.
Reheating: Thaw completely if frozen, then reheat at 350 degrees in the oven or air fryer. In a pinch, you can reheat in the microwave. They are also pretty delicious cold, or shredded and added to a salad.
More Delicious Chicken Recipes
- Baked Lemon Chicken
- Chicken Parmesan Baked Ziti
- Honey Lemon Chicken and Green Beans
- Broiled Chicken Thighs
- Easy Oven Baked Chicken Drumsticks
Roasted Lemon Garlic Chicken
Ingredients
- 10 Chicken Drumsticks skin removed
- 1 large lemon juiced and zested
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Instructions
- Pat chicken dry and place into a 1-gallon Ziploc bag.
- In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that’s fine – just remember the longer the marinade time, the more tender and juicy the chicken).
- When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
- Serve immediately.
Notes
- The longer you can marinate, the better. At least 2 hours is best or up to 24 hours.
- Discard any leftover marinade – do not brush onto cooked chicken or re-use.
- Use nonstick foil or spray the foil with cooking spray. Don’t be afraid to spray it even if you are using nonstick foil.
- As much as I love chicken skin, I prefer to remove the skin from the chicken legs for this recipe. If using chicken thighs, you can decide whether to leave it on or remove it or use boneless chicken thighs.
- Bonus tip: When you bring chicken home from the store, prep marinades and place the meat and marinade together in freezer bags. Keep in the freezer up to 3 months, and pull out to thaw in the fridge overnight. As the meat is thawing, it will be soaking up the flavors of the marinade!
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This looks amazing! I can’t wait to make it tomorrow. Can you do bottled lemon juice instead of fresh lemons? Silly question but with a new baby going to the store isn’t fun lol!
Totally get that – congrats on the new baby! You can swap out bottled lemon juice.
Delicioso!!!!
Mis niños adoraron está receta!! Tienen mejor sabor a pimienta limón que cualquier sazonador en polvo. Gracias por la receta!
Thanks for sear your recipe!!
Prepared this dish today and it smells so good!
Thank you Kerri!
I have made these several times and they are wonderful! How would you prepare these for a crock pot at a potluck gathering? Bake them 1st and then just keep them warm or actually cook them in the crock pot? Thanks so much for the great recipe!
Definitely bake them fist, then just keep on warm setting in the slow cooker. So glad you enjoy them!
I love those yummy chicken leg pieces . They are so perfectly cooked . Can’t wait to make the recipe and i am pretty sure it will come out as good as yours. Thank you for the recipe.
You are so welcome, thank you so much for taking the time to leave some positive feedback.
Can this be served cold?
Yes it would be delicious cold as well.
They were delicious cold, children loved them
Good evening, I need help this is my first time using this recipe and overall I’m really excited to see the outcome. But there’s a little problem I’m pounding on what side dish goes best with this plate, can I can some healthy recommendations? I would much appreciate the help. Please and Thank you. ❤️
You can do just about anything. I like to serve a big green salad and rice with this one.
Could you do this with the skin on?
Yes you could leave the skin on!
We made this last night for our charity cafe. Even without having too much time for the chicken to marinate, we received rave reviews from our clients who gobbled it all up.
That’s awesome Bianca! Thanks for stopping by.
Hi there, I saw a comment below about freezing them in the marinade, apologies for being stupid but as I freeze things in a container generally (3 drums for single serving), the right way to do it would be to freeze them wrapped in the Ziploc bag with as much air removed?
Thanks!
Yes that would work well. Then as the drumsticks defrost in the fridge is when they actually absorb the marinade.
This was helpful easy and very very tasty. ?
Thank you Rimi! and thank you for sharing your experience.
Can you marinate/cook with skin on? Thanks!
Yes, you could definitely do that for added flavor.
I tried this today and I added butter and lemon grass. The taste and flavor were enhanced. Thanks for sharing this recipe. My family definitely like it..
Thanks Ludy! So happy that you and your family loved this recipe!
Recipe rating…
Hi Kristin, Havemade this several times and love it. Can you freeze the chicken in the marinade, will it still be good?
Thanks
You can freeze the raw chicken in the marinade, yes. It will marinate as it defrosts in the fridge.
Thank you Kristin. Sorry I forgot to rate the recipe when I left my comments.
Hi! I love this recipe! With it being so nice out now, can you throw these on the grill instead?
That would be great!
A delightful chicken dish made quickly.
Thank you j05h! and thanks for sharing your experience.
I have made these twice now and both times they have been so full of flavor and falling off the bone. Wonderful dinner recipe!
Thank you Julie for sharing your positive experience.
Delicious!!!
Thank you Diane!
Thanks for stopping by!
So simple and super delicious!
Thank you Diane! and thanks for stopping by.