Sheet Pan Lemon Herb Chicken Drumsticks

• 8 chicken drumsticks
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, whisk together olive oil, lemon zest, lemon juice, thyme, rosemary, garlic powder, paprika, salt, and pepper.
3. 3 Add the chicken drumsticks to the bowl and toss to coat evenly.
4. 4 Place the drumsticks on a sheet pan lined with parchment paper.
5. 5 Scatter minced garlic over the top.
6. 6 Roast in the preheated oven for 40 minutes, or until the chicken is cooked through and the skin is crispy.
7. 7 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra crispy skin, pat the drumsticks dry with paper towels before coating.
• Leftovers keep well and can be reheated for a quick lunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs well with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

FAQ