Rosemary Baked Chicken Drumsticks Recipe

How to make oven-baked chicken drumsticks that are juicy inside with crispy skin outside. Jump to the Rosemary Baked Chicken Drumsticks Recipe or read on to see our tips for making them.

Rosemary Baked Chicken Drumsticks Recipe

We are obsessed with these 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.

Lemon Chicken Recipe with HerbsYOU MAY ALSO LIKE: This Easy Lemon Chicken Recipe with Herbs. The recipe bursts with lemon along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.

How to Bake Chicken Drumsticks

The most important thing about baking 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. Next, rub the drumsticks with oil, salt, pepper, and finely chopped rosemary. Or, swap out rosemary for other herbs. Have you seen our Baked Chicken Drumsticks with Old Bay – we love those, too!

Pat the chicken dry

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.

How to Bake Drumsticks

Bake the chicken in a hot oven for 20 minutes then use tongs to rotate each drumstick and bake until done. You will be left with moist and juicy baked chicken drumsticks with crispy skin — the best.

Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Rosemary Baked Chicken Drumsticks Recipe

  • PREP
  • COOK

These 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 an aluminum-lined baking sheet.

Makes 3 to 4 servings

You Will Need

2 pounds skin-on chicken drumsticks (about 6 drumsticks)

1 tablespoon neutral flavored oil such as vegetable or grape seed

1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary

3/4 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper


    Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil. If you have one that fits, lay an oven-safe rack inside the baking sheet, this helps get the chicken extra crispy – see note below. Spray rack with nonstick cooking spray.

    Pat the drumsticks dry, and then rub with the oil, rosemary, salt, and pepper. Arrange the chicken onto the rack/baking sheet.

    Bake for 20 minutes, turn the chicken, and then bake until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit; 20 to 25 minutes. Let chicken rest 5 minutes, and then serve.

Adam and Joanne's Tips

  • If you do not have a wire rack that will fit inside a baking sheet (here’s one online), you can still make the drumsticks. Arrange them on an aluminum-lined baking sheet, without the rack and rotate a few times during baking.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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26 comments… Leave a Comment
  • 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?

  • 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.

    • 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.

  • 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.

  • 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

    • 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.

  • Dawn March 22, 2013, 11:44 pm

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

  • 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 !

  • 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.

  • 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.

    • 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.

  • Nicole December 7, 2012, 8:53 pm

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

    • Joanne March 21, 2013, 3:55 pm

      So glad you liked it!

  • 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!!

    • 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!

  • Jenesis May 25, 2012, 3:50 pm

    I am making This tonight!

  • October 24, 2011, 12:38 pm

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

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

    These look scrumptious! Love that crispy skin too!

  • Jessica October 20, 2011, 5:53 pm

    Holy crispy skin!

    This looks phenomenal! Save me a leg please 😉

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

    You. Guys.

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


    I’m not yelling at you.

    • Joanne October 20, 2011, 5:09 pm

      Thanks, Bev! You’re awesome!


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