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Baked Lemon Garlic Chicken Drumsticks – Easy Recipes for Dinner

You know that moment when you walk into the kitchen and the smell of garlic and lemon just wraps you in a big, warm hug? That’s exactly what this baked lemon garlic chicken drumsticks recipe does for me every single time. It takes me right back to those cozy family dinners where everyone lingered at the table, savoring the crispy, tangy chicken and exchanging stories. The drumsticks come out perfectly juicy with a golden, slightly zesty crust — and best of all, it’s so simple to make that it quickly became a weeknight superstar. If you love straightforward, flavorful comfort food with a bright kick, get ready: this dish checks all the boxes!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes

Ingredients

For the Main Dish:

8 chicken drumsticks (about 2 pounds)
3 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Optional: fresh parsley, chopped, for garnish

How I Make It

Step 1:

First, preheat your oven to 425°F. Pat the drumsticks dry with paper towels — this helps the skin crisp up nicely. In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper until everything’s well combined.

Step 2:

Add the drumsticks to the bowl and toss them gently, making sure each piece is evenly coated in that flavorful lemon garlic mixture. Let them marinate for at least 10 minutes if you have the time; it really helps the flavors soak in.

Step 3:

Arrange the drumsticks on a baking sheet lined with foil or parchment paper, skin side up, so they roast evenly with less cleanup.

Step 4:

Bake for about 35-40 minutes or until the chicken is cooked through (internal temperature should be 165°F) and the skin is golden and crispy. Halfway through baking, you can baste the drumsticks with the pan juices to keep them extra juicy—totally optional but lovely!

Step 5:

If you want, pop them under the broiler for 2-3 minutes at the end to crisp up the skin even more. Just keep a close eye so they don’t burn.

Step 6:

Remove from the oven and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve hot!

Variations & Tips

Add a pinch of red pepper flakes to the marinade for a gentle spicy kick.
Swap fresh rosemary or thyme in place of oregano for a different herby note.
If you prefer a glaze, brush on a little honey during the last 10 minutes of baking.
For even crispier skin, let the chicken rest uncovered in the fridge for 30 minutes before baking.
Use bone-in chicken thighs instead of drumsticks for juicier meat.
Double the lemon juice and zest if you’re craving an extra citrus punch.

How I Like to Serve It

This chicken pairs beautifully with a fresh green salad or roasted veggies like asparagus or Brussels sprouts. For a cozy night in, I’ll serve it alongside creamy garlic mashed potatoes or fluffy rice to soak up all those delicious pan juices. When summer hits, it makes for a fantastic backyard dinner with a cold glass of white wine or iced tea.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to keep skin crispy.
For a gluten-free option, just double-check your paprika is pure and free of fillers.

Closing: This baked lemon garlic chicken always delivers juicy, flavorful results with minimal fuss—perfect for any night you want a homemade meal that feels special but comes together in a flash.