Rosemary Baked Chicken Drumsticks Recipe (2024)

How to make oven-baked chicken drumsticks that are juicy inside with crispy skin outside. Jump to the Rosemary Baked Chicken Drumsticks Recipe or read on to see our tips for making them.

We are obsessed with thesedrumsticks. We love dark meat, we love crispy chicken skin and we love easy meals. This one checks all the boxes. Make this for dinner soon, you won’t be disappointed.

YOU MAY ALSO LIKE: This Easy Lemon Chicken Recipe with Herbs.The recipebursts with lemon along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.

How to BakeChicken Drumsticks

The most important thing about bakingchicken drumsticks is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up.Next, rub the drumsticks with oil, salt, pepper, and finely chopped rosemary. Or, swap out rosemary for other herbs. Have you seen our Baked Chicken Drumsticks with Old Bay – we love those, too!

If you have one, arrange the drumsticks on a cooling rack that is set inside a rimmed baking sheet. This raises the chicken up and allows the heat from the oven to evenly bake the drumsticks. If you don’t have a baking sheet that will fit a rack inside of it, just use a regular baking sheet.

Bake the chickenin a hotoven for 20minutes then use tongs to rotate each drumstick and bake until done. You will be left withmoist and juicy baked chicken drumsticks with crispy skin — the best.

Recipe updated, originally posted October2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Rosemary Baked Chicken Drumsticks Recipe

These baked chicken drumsticks rubbed with rosemary are so easy to make at home. We like to use a baking rack inserted into a rimmed baking sheet for this — if you do not have one, you can just place the chicken directly onto an aluminum-lined baking sheet.

Makes 3 to 4 servings

AUTHOR: Adam and Joanne Gallagher

• KathleenJune 7, 2016, 6:02 pm

  It was as easy as could be. I chose to use my fresh dried rosemary and lemon thyme an even mix of both crushed up. Absolutely delicious

  Reply
• StephanieDecember 20, 2014, 11:55 pm

  This recipe is way too salty!!! Use about 1/4 of the recommended salt

  Reply
  • JoanneJanuary 4, 2017, 4:03 pm

    Hi Stephanie, Thank you very much for your comment! The salt called for in the recipe was incorrect. This has now been fixed.

    Reply
• StephenJune 13, 2014, 8:38 pm

  I’m a bit confused by a conflict in cooking times posted. At the top, you say to bake 15 minutes and turn and bake another 10 minutes. That would total 25 minutes.

  Below you say to bake 20 minutes and turn and bake another 20-25 minutes. That would total 40-45 minutes. That’s a rather significant discrepancy. The temperature is the same in both directions- 425 degrees.

  To add to the confusion, the summary says Prep Time 15 minutes. Cook Time 30 minutes.

  Huh?

  I’ve prepped the chicken and ready to put into oven. We’ll see. Fingers crossed (but not the legs!)

  Reply
  • JoanneJune 20, 2014, 12:30 pm

    Hi Stephen, We’re sorry about that. Go by the times stated in the recipe — we have updated the post with the proper times to prevent further confusion.

    Reply