Garlic Herb Roasted Chicken Drumsticks (Print)

Crispy drumsticks roasted with garlic and herbs create a flavorful gluten-free main course.

# Ingredients:

→ Chicken

01 - 8 chicken drumsticks (about 2.6 lb)

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - zest of 1 lemon
10 - 2 tablespoons lemon juice

→ Garnish (optional)

11 - fresh parsley, chopped
12 - lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a large mixing bowl, whisk together olive oil, minced garlic, chopped parsley, rosemary, thyme, salt, black pepper, lemon zest, and lemon juice until blended.
03 - Add chicken drumsticks to the bowl and toss thoroughly in the marinade to coat each piece evenly. Allow to marinate for at least 10 to 15 minutes, or refrigerate up to 2 hours for enhanced flavor.
04 - Place the marinated drumsticks in a single layer on the prepared baking sheet. Roast for 35 to 40 minutes, turning the drumsticks halfway through, until skin becomes golden and crispy and internal temperature reaches 165°F.
05 - Remove baking sheet from oven and let drumsticks rest for 5 minutes. Garnish with chopped parsley and serve with fresh lemon wedges.

# Expert Tips:

01 -
  • Ready in under an hour
  • Uses basic and wholesome ingredients
  • Perfect for meal prep or casual entertaining
  • Naturally gluten free and family friendly
02 -
  • Rich in protein and naturally gluten free
  • Leftovers stay moist and reheat beautifully
  • Pairs well with almost any side from salads to roasted veggies
03 -
  • Do not skip drying your chicken drumsticks with a paper towel before marinating This helps the skin get extra crispy in the oven
  • If you want all over golden color elevate the drumsticks on a rack above the baking sheet For the garlic I love to use a microplane for a finer mince which melts into the marinade and gives even more flavor

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