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Detailed shot of blistered skin on Oven Baked Chicken Drumsticks featuring cracked black pepper and dried thyme.

Oven Baked Chicken Drumsticks with Ultra-Crispy Skin and Savory Herbs

Achieve restaurant-quality results with these Oven Baked Chicken Drumsticks. Featuring deeply golden-brown, blistered skin seasoned with smoked paprika, thyme, and cracked black pepper, these drumsticks are roasted on a wire rack for 360-degree crunch.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2.5 lbs (1.1kg) Chicken drumsticks Skin-on is required for crispiness
  • 2 tbsp (30ml) Avocado oil Or light olive oil
  • 1 tbsp (7g) Smoked paprika For color and smokiness
  • 1 tsp (1g) Dried thyme leaves
  • 1 tsp (2g) Cracked black pepper Coarse grind preferred
  • 1.5 tsp (9g) Kosher salt

Equipment

  • 1 Stainless steel wire cooling rack Essential for airflow
  • 1 Aluminum baking tray Lined with foil for easy cleanup
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Pat the drumsticks thoroughly with paper towels until the skin is completely dry and tacky to the touch.
  2. In a large bowl, combine the oil, smoked paprika, thyme, cracked black pepper, and salt. Add chicken and toss until every piece is evenly coated.
Roasting
  1. Place a wire rack over an aluminum baking tray. Arrange drumsticks on the rack, ensuring they do not touch each other.
  2. Roast at 425°F (220°C) for 40-45 minutes until the skin is golden-brown and blistered, and the internal temperature reaches at least 185°F.

Notes

For extra crispy skin, let the chicken sit uncovered in the fridge for 2 hours before seasoning to dry the skin further.
Ensure the internal temperature hits 185°F for that fall-off-the-bone texture.