Baked Chicken Drumsticks Recipe with Rosemary

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)
Directions
  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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23 comments… Leave a Comment

  • Bev Weidner October 20, 2011, 4:55 pm

    You. Guys.

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

    Really, JUST LOOK AT THOSE DRUMSTICKS.

    I’m not yelling at you.

    Reply
    • Joanne October 20, 2011, 5:09 pm

      Thanks, Bev! You’re awesome!

      Reply
  • Jessica October 20, 2011, 5:53 pm

    Holy crispy skin!

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

    Reply
  • Morsels of Life October 21, 2011, 7:12 am

    These look scrumptious! Love that crispy skin too!

    Reply
  • TastyGalaxy.com October 24, 2011, 12:38 pm

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

    Reply
  • Jenesis May 25, 2012, 3:50 pm

    I am making This tonight!

    Reply
  • Ginger May 25, 2012, 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!!

    Reply
    • Joanne May 26, 2012, 1:21 pm

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

      Reply
  • Nicole December 7, 2012, 8:53 pm

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

    Reply
    • Joanne March 21, 2013, 3:55 pm

      So glad you liked it!

      Reply
  • Angela December 27, 2012, 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.

    Reply
    • Joanne December 27, 2012, 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.

      Reply
  • Laura January 6, 2013, 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.

    Reply
  • Amanda March 18, 2013, 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 !

    Reply
  • Dawn March 22, 2013, 11:44 pm

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

    Reply
  • Jaimey April 4, 2013, 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

    Reply
    • Adam April 5, 2013, 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.

      Reply
  • Diana September 7, 2013, 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.

    Reply
  • Jennifer February 15, 2014, 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.

    Reply
    • Joanne February 27, 2014, 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.

      Reply
  • Mischa February 20, 2014, 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?

    Reply
  • Stephen June 13, 2014, 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.

    Huh?

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

    Reply
    • Joanne June 20, 2014, 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.

      Reply

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