Oven-Baked Chicken Drumsticks


This is the easiest and best way to make great baked chicken. Thoroughly pat the chicken pieces dry with paper towels, then coat them with oil and season generously with salt and pepper. We like to add a little fresh chopped rosemary as well, but you can substitute fresh thyme or oregano. Bake the chicken on a wire rack on an aluminum-foil-lined sheet pan so that hot air can circulate, creating crispy skin on all sides of the chicken.

Active Time:
10 mins
Total Time:
50 mins
Serves 8 to 10 (serving size: 1 to 2 drumsticks)
Oven-Baked Chicken Drumsticks
Antonis Achilleos


  • 10 skin-on chicken legs (about 4 lb.)

  • 1 tablespoon olive oil

  • 2 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon finely chopped fresh rosemary

  • Cooking spray


  1. Preheat oven to 425°F. Dry chicken legs thoroughly with paper towels. Toss together chicken legs and olive oil in a large bowl. Stir together salt, pepper, and rosemary in a small bowl. Sprinkle salt mixture over chicken legs, and toss to coat.

  2. Line a half-sheet pan with aluminum foil, and spray with cooking spray. Set a wire rack in prepared pan. Arrange chicken legs in a single layer on wire rack.

  3. Bake in preheated oven until a meat thermometer inserted into thickest portion of chicken leg registers 165°F, 35 to 40 minutes. Let chicken stand 5 minutes. Serve warm.

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