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.
This buttery bake chicken legs recipe is also healthy! It’s 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.
How To Make Baked Chicken Drumsticks
- 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 Garlic Butter Baked 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.
Make garlic butter:
- 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!?
- Next, 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 sprinkle the spice mixture evenly over the chicken, now 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 let them rest for a few minutes so they get extra juicy.
- 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!
- 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.
- You can also make this baked chicken legs recipe with chicken wings or chicken thighs.
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 leftover chicken legs 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 Chicken Drumsticks
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 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.
Frequently Asked Questions
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.
I recommend baking chicken legs at 400°F (204°C) for around 35-40 minutes. You can lower the temp if desired, but you’ll probably need to increase bake time. I find this tends to dry out my chicken, which is why I prefer a higher temperature.
You do not have to cover your chicken drumsticks while they bake. Leaving them uncovered will actually help the skin to crisp up!
For the Chicken Drumsticks
For the Garlic Butter
- 4 tablespoons unsalted butter melted
- 1 ½ tablespoon minced garlic
- 1 tablespoon parsley chopped
- 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.
- 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 is calculated using an ingredient database and should be considered an estimate.