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.
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.