Lemon Herb Chicken Drumsticks
We are chicken girls and drumsticks are no exception! They’re a super tender cut of meat paired with a tangy lemon herb marinade for a restaurant quality chicken recipe. Serve this as a main course or an appetizer, your guests will go crazy either way!
Chicken Drumsticks in the Oven
Drumsticks are one of the most forgiving cuts of meat because they’re almost impossible to overcook (but please- don’t test that statement!). Bone in, skin on drumsticks hold in the moisture of the chicken so well, resulting in juicy tender dark meat. To compliment the rich nature of the drumsticks, we pair them with an easy lemon marinade.
Bake the drumsticks on a sheet pan lined with foil. The marinade we’re using has olive oil in it, so no need to spray with nonstick spray.
Drumstick Marinade
Salt, Fat, Acid, Heat. This encompasses all of those basics. I don’t like heat, so I leave that part out, but if you want it to be a little spicy, add some red pepper flakes.
- Olive Oil
- Salt
- Pepper
- Lemon Zest: Just the yellow part, not the white part (the pith).
- Lemon Juice
- Honey: The honey works so well with the tartness of the lemon.
- Fresh Herbs: I leave this up to the chef but for reference I used chopped rosemary, tarragon, and thyme. Fresh is best! Dried herbs just don’t give enough flavor.
Marinating Drumsticks
Mix the marinade together in a small bowl. Really whisk it good so the honey incorporates! I like to drizzle the marinade right on the drumsticks on a sheet pan and then toss to fully coat.
- You can choose to marinate these for up to 2 hours, or not at all.
- If you want to marinate them, limit it to 2 hours or less. The reason for the limited marinating time is that lemon marinades on poultry can tend to make them tough!
Drumsticks are fully cooked at 165 degrees fahrenheit, but we recommend cooking until the meat is between 170-175 degrees fahrenheit. This is because the legs are the most worked muscle, which can result in tougher meat. The increased finishing temperature ensures a super tender drumstick!
We love to serve this as an appetizer, but if we’re serving it as a main course, it pairs well with orzo salad, or a mixed green salad.
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Lemon Herb Chicken Drumsticks
Equipment
- Sheet Pan Lined with Foil
Ingredients
- 12 chicken drumsticks (bone in, skin on)
Lemon Herb Marinade
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tbsp honey
- 2 tsp fresh garlic (minced)
- 2 tsp fresh herbs (rosemary recommended) (finely chopped)
Instructions
- Preheat oven to 400 degrees fahrenheit. Prepare a large sheet pan with foil.
- In a small bowl, combine all marinade ingredients. Whisk until honey is fully incorporated.
- **If marinating, leave oven off until ready to bake. Combine drumsticks in a plastic bag with marinade and allow to marinate for up to 2 hours in the refrigerator.
- **If not marinating, add drumsticks to sheet pan along with marinade. Toss with clean hands until fully combined.
- Bake chicken drumsticks for about 30 minutes, or until they reach an internal temperature of at least 165 degrees Fahrenheit but preferably 170 degrees for optimal tenderness.
- Allow to cool before serving and enjoy.
Nutrition
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