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Baked Chicken Drumsticks Recipe with Rosemary

by on October 20, 2011 · 28 comments

Baked Chicken Drumsticks Recipe with Rosemary

We are obsessed with baked chicken drumsticks. We love dark meat, we love crispy chicken skin and we love easy meals. This one checks all the boxes. Make this for dinner soon, you won’t be disappointed.

You can switch out rosemary for thyme or other herbs, for this. Just stick to the method and you should be fine. Have you seen our Baked Chicken Drumsticks Recipe with Old Bay – we love those, too!

Making Our Baked Chicken Drumsticks Recipe

The most important thing about baked chicken drumsticks is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up.

Baked Chicken Drumsticks Recipe with Rosemary

Next, rub the chicken drumsticks with a little oil, salt, pepper and finely chopped rosemary.

Then, if you have one, arrange the drumsticks on a cooling rack that is set inside a rimmed baking sheet. This raises the chicken up and allows the heat from the oven to evenly bake the drumsticks. If you don’t have a baking sheet that will fit a rack inside of it, just use a regular baking sheet.

Bake the drumsticks in a 425 F degree oven for 20 minutes then use tongs to rotate each drumstick and bake until done.

Baked Chicken Drumsticks Recipe with Rosemary - Flipping the Chicken Drumsticks

That’s it, we told you it was easy. You will be left with moist and juicy baked chicken drumsticks with crispy skin — the best.

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4.5 from 6 reviews
Baked Chicken Drumsticks Recipe with Rosemary
Prep time
Cook time
Total time
Baked chicken drumsticks rubbed with Rosemary are so easy to make at home. We like to use a baking rack inserted into a rimmed baking sheet for this -- if you do not have one, you can just place the chicken directly onto the baking sheet.
Yield: 2 to 3 servings
You Will Need
  • 6 chicken drumsticks with skin
  • 1 tablespoon vegetable or canola oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon finely chopped fresh rosemary (substitute 1 teaspoon dried)
  1. Heat oven to 425 degrees Fahrenheit. Inset a cooling rack into a baking sheet with sides (or, if you do not have a rack, you can use the baking sheet as is).
  2. Rinse and pat dry drumsticks. Rub with oil, salt, pepper and rosemary. Arrange chicken onto rack/baking sheet.
  3. Bake 20 minutes, turn chicken, then bake another 20 to 25 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit. Let chicken rest 5 minutes then serve.
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About the Author


I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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1 Bev Weidner October 20, 2011 at 4:55 pm

You. Guys.

You do it every time. Wait, is that a song?


I’m not yelling at you.


2 Joanne October 20, 2011 at 5:09 pm

Thanks, Bev! You’re awesome!


3 Jessica October 20, 2011 at 5:53 pm

Holy crispy skin!

This looks phenomenal! Save me a leg please ;-)


4 Morsels of Life October 21, 2011 at 7:12 am

These look scrumptious! Love that crispy skin too!


5 TastyGalaxy.com October 24, 2011 at 12:38 pm

These drumsticks look great, and so easy to make. Thank you for posting this recipe.


6 Jenesis May 25, 2012 at 3:50 pm

I am making This tonight!


7 Ginger May 25, 2012 at 5:58 pm

I just made this and now about to find a side dish for it…..this chicken is so unbelievably good and juicy just like you said…..this gets 5 stars and then some…….YESSSSSS!!


8 Joanne May 26, 2012 at 1:21 pm

Yay! Thanks so much for letting us know you liked it! It’s one of our favorite meals, so sure!


9 Nicole December 7, 2012 at 8:53 pm

I tried this recipe today and it was great! Juicy & crispy!!!


10 Joanne March 21, 2013 at 3:55 pm

So glad you liked it!


11 Angela December 27, 2012 at 2:24 am

Waiting on the last 10 mins after flipping. The chicken looks good so far. However there is one giant problem – after the 15 mins, when I opened the oven, there was SO MUCH SMOKE, IT SET OFF MY CONDO’S FIRE ALARM THREE TIMES. It took my boyfriend and his cousin rushing over with chairs and then the terrible feeling of two men having to watch me handle the oven afterward. This recipe is supposed to be simple enough. I hope the drumsticks turn out okay. But after the embarrassment, I think I’ll just stick to eating out.


12 Joanne December 27, 2012 at 12:59 pm

Oh, no! Hope everything turned out for you :) A couple of our readers have had a similar problem with smoke — to accomodate we have reduced the cooking temperature a little, which should help.


13 Laura January 6, 2013 at 4:54 pm

SO. MUCH. SMOKE. Will bake longer at a lower temp next time. My hood is not powerful enough. Had to open all the windows in mid-winter to clear it out.


14 Amanda March 18, 2013 at 1:27 pm

I just made these and they are awesome ! there was alot of smoke but simple and very easy i just coated with grapeseed oil and salt and pepper ! I will make these again !


15 Dawn March 22, 2013 at 11:44 pm

I made this wonderful for dinner tonight with mashed potatoes and carrots. Bravo!!


16 Jaimey April 4, 2013 at 8:55 pm

These are delicious! Except how do I make them crispy if I do not have a rack…is there a trick I do not know about?

Thanks for posting such a great easy recipe


17 Adam April 5, 2013 at 11:59 am

Glad you liked them. If you don’t have a rack and you want to make them extra crispy the trick is to rotate them often while they are baking.


18 Diana September 7, 2013 at 8:52 pm

This was so good. Really tender and juicy. I think I’ll reduce the amount of salt next time though; it was way too salty for me.


19 Jennifer February 15, 2014 at 7:22 pm

I don’t know about everyone else, but my drumsticks came out half raw after 15 min on either side at 425 degrees. They also were not crispy & I did turn them once and use a rack….however, they were marinated in a vinegar solution first. I did dry them off, but maybe there was just too much moisture.


20 Joanne February 27, 2014 at 4:26 pm

As long as the chicken was dry, it should have crisped up nicely. It can sometimes help to air dry the chicken for 20 to 30 minutes in the fridge to make the chicken extra crispy. We have updated our recipe to add a little extra buffer time for baking the chicken.


21 Mischa February 20, 2014 at 8:41 pm

Way too salty. I would make this again but only use a 1/2 tsp salt.
I had no smoke and I don’t even have a hood fan, maybe they didn’t use enough oil on the chicken?


22 Stephen June 13, 2014 at 8:38 pm

I’m a bit confused by a conflict in cooking times posted. At the top, you say to bake 15 minutes and turn and bake another 10 minutes. That would total 25 minutes.

Below you say to bake 20 minutes and turn and bake another 20-25 minutes. That would total 40-45 minutes. That’s a rather significant discrepancy. The temperature is the same in both directions- 425 degrees.

To add to the confusion, the summary says Prep Time 15 minutes. Cook Time 30 minutes.


I’ve prepped the chicken and ready to put into oven. We’ll see. Fingers crossed (but not the legs!)


23 Joanne June 20, 2014 at 12:30 pm

Hi Stephen, We’re sorry about that. Go by the times stated in the recipe — we have updated the post with the proper times to prevent further confusion.


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