Sheet Pan Garlic Butter Chicken Drumsticks

• 8 chicken drumsticks
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 lemon, sliced

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix paprika, thyme, salt, pepper, onion powder, and cayenne.
3. 3 Rub olive oil over the drumsticks, then coat with the spice mixture.
4. 4 Place drumsticks on a sheet pan lined with parchment paper.
5. 5 In another small bowl, mix melted butter with minced garlic.
6. 6 Brush half of the garlic butter over the drumsticks.
7. 7 Scatter lemon slices around the drumsticks.
8. 8 Roast for 45 minutes, basting with remaining garlic butter halfway through.
9. 9 Sprinkle with fresh parsley before serving.

Nutrition

Tips

• For extra crispy skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Leftovers are great for lunch the next day – reheat in a 350°F oven to maintain crispiness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad for a complete meal.
• Pairs well with a side of garlic mashed potatoes or coleslaw.

FAQ