Traditional recipes

Bake chicken drumstick with spices

Bake chicken drumstick with spices

Ingredients:

4 chicken drumsticks
1 Tbsp ginger- garlic paste
1 tsp red chili powder
2 Tbsp yogurt
juice of 1 lemon
2 Tbsp coriander stalks, minced
1 tsp black peppercorn
1 tsp coriander seeds
1/2 tsp clove powder
1 tsp fennel seeds

Method:

Dry roast the coriander, fennel, black peppercorn for about 2 or 3 minutes. Then the clove powder
Wash chicken and mix it with ginger-garlic paste, red chili powder, yogurt, lemon juice, coriander stalk and 1 1/2 tsp salt. Now add the ground spice and let it marinate for about an hour before cooking.

Heat oil in a saute pan and sear the chicken drumstick on all side for about 4 to 6 minutes. Then place it in a 350 degree F oven and cook for about 30 to 40 minutes. While cooking check to see if the curry dries out. If so, sprinkle a little water off and on so the chicken does not get dry out. Outer skin should be crisp but inside should be very moist.


Crispy Baked Chicken Legs Drumsticks Recipe

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This roasted chicken drumsticks recipe couldn’t be easier! Sometimes simple is best, and when it comes to oven baked chicken legs, that couldn’t be more true. They are incredibly crispy, flavorful, and delicious, but they also only take 10 minutes to prep. I’m excited to show you how to cook chicken drumsticks using my favorite method, all my tips and tricks for cooking chicken legs in the oven, what to serve with oven roasted chicken legs, and more. This post has everything you need to know!


My seasoning for chicken is easy to make a small batch or big batch! I typically double the batch for a crowd, but one batch is good for our family when making about 6 baked chicken drumsticks. Here&rsquos what you&rsquoll need:

All you need to do is season your drumsticks and get the chicken in the oven. It&rsquos one of our favorite easy chicken recipes and we always make sure we have all the ingredients on hand, best of all these spices are staples in most kitchens. You don&rsquot have to just use this on drumsticks, it&rsquos great on chicken breasts, chicken thighs, chicken wings, and even a whole chicken! We think it&rsquos the best seasoning for chicken.


Baked Chicken Drumsticks

The only time we really think about eating chicken drumsticks is when we roast a whole chicken. We forget to cook them on their own sometimes, but with this simple baked recipe, we're about to start! After a quick marinade, these drumsticks bake in the oven in no time and stay extremely tender and juicy. The high heat helps the skin get nice and crispy for a perfectly baked drumstick that only take about 20 minutes to bake!

Flavoring options

Don't be afraid to mix up the marinade on these drumsticks. Use the same marinade as our grilled chicken sandwich and replace the lemon with lime and add some chili powder. Skip the soy sauce and add a little extra salt and taco seasoning or go for a sweet bbq profile with bbq sauce, honey, and a little olive oil to thin it out. Add a little heat with sriracha, chili garlic paste, or your favorite hot sauce.

The joy of a marinade is that you can prep the chicken whenever you have the chance and then when you are ready to cook the chicken is too. Make the marinade the night before even and let it sit in the refrigerator overnight. Bring the chicken out about 30 minutes before you are ready to bake it so it has a little time to come to room temperature. Cooked drumsticks can be stored in an airtight container in the refrigerator for about 3 to 5 days. Reheat in the oven to help re-crisp the skin.

For an even easier cleanup line your baking sheet with aluminum foil!

Looking for more drumstick recipes? Try these Sticky Grilled Chicken Drumsticks next!

Editor's Note: The introduction to this recipe was updated on July 27, 2020 to include more information about the dish.


  • 6 (4 ounce) bone-in chicken drumsticks, with skin
  • 6 tablespoons unsalted butter
  • ½ cup extra-virgin olive oil, divided
  • 1 pinch garlic salt, or to taste
  • 1 pinch seasoned salt, or to taste
  • salt and ground black pepper to taste

Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.

Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.

Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.


How To Make Puerto Rican Chicken In The Oven

Once you've added your seasonings to your Puerto Rican chicken, it's time to mix it all up! Be warned, sazon seasoning colors your hands. Be sure to either wear gloves or wash your hands as soon as you're done seasoning your chicken. Growing up my mother would always score the chicken, but it's not necessary.

For the ultimate flavor, you should let your seasoned Puerto Rican chicken sit in the refrigerator overnight -or at least two hours, before baking your chicken.

Do you cover chicken when baking in the oven?

Covering chicken when baking in the oven is done to keep the chicken as moist as possible. For this Puerto Rican chicken recipe with drumsticks, you don't have to, but you absolutely can! Remove the foil during the last 10 minutes so the skin can crisp up a bit.

If you want completely crispy skin, skip the cover on the chicken while baking!

How long to bake chicken in the oven?

Once your chicken has marinated, you'll add it to a pan and bake it at 350 for an hour. Flip it halfway through, and if desired, you can brush BBQ sauce over it for the ultimate oven baked BBQ chicken recipe. I tend to do this to half of the chicken, this way the kids that want the naked baked chicken can enjoy it without BBQ sauce.

For extra crisp, you can set your oven to like 425 for the last 5-10 minutes. I especially do this when I make BBQ chicken.

For wings, reduce total baking time to about 40 minutes.

For boneless chicken, depending on the size of the breasts, bake for 30-35 minutes.

The best way to see if your chicken is done, is by looking for clear juices and checking that the internal temperature of the chicken reaches 165 degrees Fahrenheit.


Tools Used to Make this Crispy Oven Baked Chicken

I use pie plates for the flour and the egg mixture.
You can use any baking dish – even something as simple as a Pyrex dish.

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Recipe Summary

  • 1 tablespoon mild paprika
  • 1 tablespoon dried parsley
  • 2 teaspoons brown sugar
  • 1 teaspoon dry mustard powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (3 1/2) pound whole chicken, cut into pieces
  • 2 tablespoons vegetable oil

Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl set aside.

Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil arrange skin-side up. Sprinkle evenly with the spice mixture.

Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


Making your own homemade chicken seasoning is easier that you think.

Simply combine Italian seasoning, kosher salt, black pepper, paprika, garlic powder, onion powder, and a small amount of oil then rub the mixture all over the chicken.

Italian seasoning You can use dried thyme or oregano in place of Italian seasoning.


Recipe Summary

  • 4 large garlic cloves, minced
  • 1 1/2 tablespoons finely grated ginger
  • Sea salt
  • 2 cups plain low-fat yogurt
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground pepper
  • Pinch of cinnamon
  • 6 pounds chicken legs, cut into drumsticks and thighs

In a large bowl, using a wooden spoon, mash the garlic and ginger with 1 1/2 teaspoons of salt to a coarse paste. Stir in the yogurt and 2 tablespoons of the olive oil, then add the cumin, coriander, crushed red pepper, paprika, turmeric, pepper and cinnamon.

Remove the skin from the chicken thighs and using a sharp knife, make 3 to 4 deep slashes in the thighs and drumsticks on both sides. Add the chicken to the marinade, toss to coat and refrigerate overnight.

Light a grill. Remove the chicken from the marinade and scrape some of it off. Lightly brush the chicken with olive oil and season with salt. Grill over a medium-high fire, turning occasionally, until lightly charred and the juices run clear when the chicken is pierced with a knife, 25 to 30 minutes. Transfer to a platter and serve.