These garlic butter baked chicken drumsticks are perfectly seasoned, extra juicy and fantastically tender. They’re completely mouthwatering and easy to whip up, making them the perfect meal and something the whole family will enjoy.
If you are looking for more chicken drumsticks (chicken legs) recipes, please try these ones too: grilled chicken drumsticks or roasted chicken drumsticks.
This buttery bake chicken legs recipe is low carb, high in protein and even gluten free. I also love that this recipe can be paired with so many different sides. The options are endless, which allows you to use up the produce you’ve got on hand and keep food waste to a minimum.
If you enjoy these Baked Chicken Drumsticks, I’ve got tons of other Garlic Butter recipes you’re guaranteed to really love.
Be sure to take a peek at my Garlic Butter Cod, Baked Pork Chops, Garlic Butter Halibut Fish, Garlic Butter Steak Bites or Skillet Steaks! You can’t go wrong with any of these options.
And for an extra fancy occasion or holiday, Garlic Butter Roasted Whole Chicken, Turkey Breast or Pork Tenderloin would all be perfect.
Recipe Ingredients
This is one of my favorite chicken recipes because it’s made with simple ingredients, yet it’s so flavorful. Here is what you need:
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- Olive oil — You can use extra virgin olive oil or avocado oil. Really any oil with a high smoke point will work for this recipe!
- Seasonings — I generally use spices like smoked paprika, onion powder, cumin, salt and black pepper for my drumsticks. Feel free to play around and use other seasonings if you want such as garlic powder! You can even add a little cayenne pepper if you like spicy food. One of the reasons this recipe is so good is because the seasoning blends so well.
- Drumsticks — Skin-on chicken and bone in! You can also make this recipe with Chicken Thighs or Garlic Butter Baked Chicken Breast if preferred.
- Garlic — Finely mince two or three fresh cloves to mix in with your butter!
- Parsley — Adds gorgeous, fresh green color and flavor.
Instructions to Make Baked Chicken Drumsticks:
- Before you do anything else, don’t forget to preheat your oven to 400°F (204°C)! Nothing is worse than forgetting to heat up the oven, am I right!?
- Prepare your baking dish or sheet pan by lining it with parchment paper or aluminum foil. You can also simply grease it with a bit of olive oil or cooking spray instead of lining with parchment.
- Now melt butter in a small bowl and mix in minced garlic and parsley.
- Measure all of your seasonings into a small bowl or jar, then stir until well incorporated.
- Use a paper towel to pat chicken down, removing excess moisture helps to create a nice golden-brown skin.
- Place drumsticks in a large bowl and coat the chicken with the spice mixture and then, pour your garlic butter over the seasoned meat and stir to coat thoroughly.
- We’re almost done! Line the seasoned chicken drumsticks on your prepared baking dish and place them in the oven.
- Bake for 35-40 minutes, until golden and with an internal temperature of 165°F (74°C), ensuring that it achieves that desired crispy skin.
- Take your Baked Chicken Drumsticks out of the oven and serve chicken hot with all of your favorite dipping sauces and sides. I like to make Fluffy Rice with this chicken drumsticks recipe so that I can use it to soak up any excess garlic butter sauce!
Olivia’s Recipe Tips
- Sometimes when I make this baked chicken drumsticks recipe, I double up my seasonings mix and save the rest for another batch in the future. This is a great way to save time in the kitchen!
- For a crisp skin, be sure and thoroughly pat excess moisture from each piece of chicken before seasoning.
- Leave space between drumsticks while they bake, and don’t overcrowd your sheet. This also helps the skin to crisp up and results in faster, more evenly cooked chicken.
- A meat thermometer comes in super handy when making these drumsticks. Avoid overcooking your meat so it stays nice and juicy.
- Rest time is key! If you cut into your baked chicken drumsticks too quickly it won’t retain as much moisture, making it less juicy and tender. 5-10 minutes will make a world of difference.
Frequently Asked Questions
Yes, you can use chicken breasts instead of drumsticks, but be sure to adjust the cooking time. Cook them at 375°F (190°C) for about 25-30 minutes, or until they reach an internal temperature of 165°F (74°C).
Yes, drumsticks are part of the chicken legs. The term “legs” typically refers to both the drumsticks and the thighs, while “drumsticks” specifically refer to the lower part of the leg.
You do not have to cover your chicken drumsticks while they bake. Leaving them uncovered will actually help the skin to crisp up!
Baked chicken legs can turn out tough due to overcooking, baking at too high a temperature, insufficient marinating, or not letting the chicken rest after baking.
It will take approximately 35-40 minutes for your drumsticks to bake through at a temperature of 400°F (204°C). Use a meat thermometer to check your drumsticks, when then reach an internal temperature of 165°F (74°C) they are done.
How To Store Leftovers
To Store: Allow baked chicken drumsticks to cool and place them in an airtight container. Place it in the fridge for up to 3 to 4 days.
To Freeze: You can also freeze your oven baked chicken for up to 4 months. I recommend wrapping drumsticks tightly in plastic wrap and then placing them in a Ziploc bag to help protect from freezer burn.
To Reheat: Thaw leftovers in the refrigerator overnight (if reheating from frozen). Reheat in the oven at 350°F until warmed through. You can also shred meat from the bone for use in soup and casseroles!
What To Serve With This Recipe
These Baked Chicken Legs go with almost ANY accompaniment/side dish, which is so great because I can always find something in the refrigerator to pair with my protein.
Try a side salad! Whip up this simple, fresh arugula salad or spinach salad to go with your chicken or make a grain quinoa carrot salad. Either one would pair seamlessly, as would a couscous or corn salad.
Add bread to your spread: Serve your drumsticks with some crunchy garlic bread or soft, low-carb dinner rolls!
Veggies anyone? Stick with the theme and make a side of garlic butter sautéed zucchini, mushrooms or garlic butter green beans. You can also do balsamic roasted veggies, roasted sweet potatoes, broccoli and cauliflower casserole or this cheesy zucchini casserole.
Bust out your air fryer: make some crispy potato wedges, brussels sprouts or tender asparagus.
More Chicken Leg Recipes To Try
Garlic Butter Baked Chicken Drumsticks Recipe
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Ingredients
For the Chicken Drumsticks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- 8 chicken drumsticks skin-in and bone-in
For the Garlic Butter
- 4 tablespoons unsalted butter melted
- 1 ½ tablespoon minced garlic
- 1 tablespoon parsley chopped
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a small bowl, mix together the melted butter, minced garlic and chopped parsley. Stir well and set to the side.
- In a separate small bowl, combine the paprika, onion powder, cumin, salt, and pepper. Mix well and set aside.
- Pat the chicken drumsticks dry with a paper towel. Place the chicken in a large glass bowl and sprinkle the spice blend over the drumsticks, making sure to coat them evenly.
- Spread the garlic butter mixture over each chicken drumstick, ensuring they are thoroughly coated. Place the seasoned drumsticks on the prepared baking sheet, spacing them apart.
- Place the baking sheet with the drumsticks in the preheated oven. Bake for about 35-40 minutes or until the chicken is cooked through, with an internal temperature of 165°F (74°C).
- Once cooked, remove the drumsticks from the oven and let them rest for a few minutes.
- Serve it hot, garnished with some additional fresh parsley if desired.
Tips
- Double your spice mix and save the rest for another batch of drumsticks later on. This is a great time saver!
- For crisp skin, thoroughly pat excess moisture from each drumstick before seasoning.
- Leave space between drumsticks while they bake for even cooking.
- Use a meat thermometer to know exactly when chicken is done.
- Rest time is key and will make your chicken extra juicy!
- To Store: Place cooled leftovers in an airtight container and refrigerate for up to 3-4 days or freeze up to 4 months.
- To Reheat: Thaw in the refrigerator overnight (if reheating from frozen). Reheat in the oven at 350°F until warmed through or shred meat for use in soup and casseroles!
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Wilson moreau says
Garlic butter baked chicken leg is awesome I love it thank you for those recipes
Olivia says
You’re so welcome! Thank you so much 😉
Brittany says
This was a great recipe plenty of flavor! We have a Garlic butter spice blend that I added and it really turned out great. Thank you I’m making it again tonight for the second time!
Olivia says
I’m so happy to hear that. It’s a wonderful recipe and my family and I love it a lot too.
Connie Rios says
I love this recipe! So easy to make!
Olivia says
We too! It’s easy, quick and delicious 😉
Pauline Kelly says
I don’t get the amounts specified when I change recipe to 4 servings. Too complicated. How about 1/2 or 1/8, etc?
Kimberly Golden says
I was so bored with breaded chicken and want to elevate my game. This was the ticket. Just wow! The family ate so chicken last night it was awesome!
Olivia says
Thank you so much! Your comment made my day! Love it 😉
Shirley Secor says
My chicken wasn’t fully cooked after 40 mins so I had to put them back in for another 20 mins and I have a gas stove
Olivia says
Hey there! I’m sorry to hear that you had trouble with the cooking time. Gas stoves can sometimes vary in heat, which might affect cooking times. Next time, you might want to try adjusting the cooking time or temperature to ensure thorough cooking. Let me know if you need any assistance or tips for your next cook!
Jan says
Curious how this would turn out on skinless chicken breast?
Olivia says
It would turn out good too.