The secret to these juicy, flavor-packed baked chicken drumsticks is in the marinade! Loaded with Mediterranean flavors including lemon, garlic, oregano, and extra virgin olive oil. This easy chicken dinner is perfect for any night of the week. Add a side of tangy tzatziki sauce, Greek salad, or roasted veggies.
Be sure to watch the video and read the tips below!
Chicken legs are of the most convenient, inexpensive ingredients for an easy dinner, no matter if you’re grilling them or baking them like in this recipe. And you’ll love how versatile this baked chicken drumsticks recipe is.
These chicken legs with a pop of earthy spices including oregano, coriander, and cumin, is something you find in a Mediterranean kitchen. Pair it with a nice French chardonnay, and you’ve got yourself a show-stopping entree–on a budget!
Like my popular lemon chicken thighs, this juicy chicken pairs well with tzatziki for dipping along with a number of salads and sides–from mustard potato salad, Greek fries; baked zucchini; or a big three bean salad (lots more ideas below.)
What’s in the chicken marinade?
The secret to juicy, flavor-packed chicken drumsticks is in the marinade, which is made of some Mediterranean pantry essentials like extra virgin olive oil, lemon juice, lots of fresh garlic and a few spices. Here’s what’s in it:
- Oregano: this herb is native to the hills of the Mediterranean, so adding this gives a sense of terroir, or “taste of the place”.
- Black Pepper
- Coriander: ground coriander will add a nice warm and slightly nutty kick to the chicken drumsticks.
- Sweet Paprika: is made from red peppers and add depth and slightly sweet, fruity flavor.
- Cumin: I prefer ground cumin here for more concentrated flavor
- Extra Virgin Olive Oil: lathering your chicken drumsticks in olive oil will keep them moist while cooking. I use my Private Reserve Greek Extra Virgin Olive Oil which .
- Lemon Juice: this tart lemon is what makes this marinade so fresh, just make sure to cup your hands under the lemon while you’re squeezing to catch any seeds.
- Lemon Zest: for even more of a bright concentrated flavor, add lemon zest (I use this zester <-affiliate like)
- Garlic: not only is fresh garlic good for your health, improving cholesterol levels and combating sickness, but it is straight up delicious on baked chicken.
How do I bake chicken legs so they’re not dry?
We all know the heartbreak of cutting into a piece of chicken we’ve lovingly cooked and realizing it’s too dry.
This is where a good marinade is key, keeping the chicken juice and making sure it is well-flavored. Extra virgin olive oil will keep the chicken moist as well as help the chicken carry the flavors. That is why you should make sure to massage the chicken with the spices and olive oil, lemon juice and zest. Even if you only have 30 minutes for the chicken to sit in the marinate, it will make a difference. And if you have time, let them marinate in the fridge for a few hours.
Should I bake the chicken legs covered or uncovered? I recommend cooking them uncovered so that the chicken skin can get nice and crispy.
Should you remove skin from chicken before baking?
In this case, I prefer to leave the skin on the drumsticks until they are fully baked. This helps with flavor and also keeps the chicken nice and tender. Plus, I like to put the drumstick under the broiler briefly, which helps the skins crisp up for great presentation. I do remove the skin before eating the drumsticks, although those super crispy bits are super tasty. It’s a matter of preference.
Step-by-Ste: How to cook chicken drumsticks in the oven
Step 1: Salt chickenPat chicken dry and season well with kosher salt (I use Diamond Crystal brand kosher salt<–affiliate link. If you use Morton’s or another kind, watch as they are more salty.)
Tip: Be sure to lift the skin and apply salt underneath for best flavor. And if you have the time, arrange chicken drumsticks on a tray and chill in the refrigerator uncovered for a few hours. You can do this overnight. This is a trick I use when I want the skins to crisp up really well the next day when I cook them (I talk about this salting trick here)
Step 2: Place chicken in a large ziplock bag and apply marinade.
Stir spices (oregano, black pepper, coriander, paprika, and cumin) together in a small bowl so they’re well integrated and each piece of chicken will be coated evenly. Add spices in the ziplock bag.
Add minced garlic and onion quarters (yellow, sweet or white onions will work). Zest two lemons (the white “skin” of the lemon should be revealed so they’re not yellow anymore). Add the zest in. Add the lemon juice from the two lemons. Then add at least 1/4 cup of extra virgin olive oil, this pour of olive oil is what will help bring everything together.
Once everything is added, shut the ziplock bag shut well. Toss the chicken around and massage each piece to make sure it is well coated in the marinade.
TIP: allow time for the chicken to marinade–at least 30 minutes or refrigerate for 2 to 4 hours. Make sure to shake the bag and flip it on different sides so that the marinade can distribute to each side leaving no chicken piece untouched.
TIP: If you are not sure where to buy quality olive oil and spices, please browse through The Mediterranean Shop online!
Step 3: Arrange chicken in baking dish
Heat the oven to 450 degrees F. Yes, this will bake quickly and will remain juicy, while the skin crisps nicely.
Lightly oil a casserole dish with olive oil and arrange the chicken drumsticks. Pour the marinade on top.
Cut another lemon into round slices, remove the seeds and tuck each piece of lemon slices between the chicken. Trust me, a bit of crispy chicken with a caramelized lemon rind is heavenly!
Step 4: Bake
Place the chicken dish on the middle rack of your oven. Bake in 450 degrees F for about 35 minutes or until chicken is fully cooked and internal temperature at the thickest part of a drumstick registers 165 degrees f.
TIP: if you want crispier skins yet, place chicken under the broiler very briefly (watch carefully so it doesn’t burn.)
How long does it take for drumsticks to cook in the oven?
You will need a high temperature heated oven to cook these marinated drumsticks. Preheat the oven to 450 F. Bake for 30-35 minutes.
If you want to turn them over on their opposite sides midway through cooking, that’s an option, but you can also leave them be for the whole 35 minutes, then stick them under the broiler very briefly if you’re looking for even more color.
How can you tell when drumsticks are done baking?
Once baked or fully cooked, the chicken meat should be white. Also, the chicken juices should run clear, whereas at first before the chicken is fully cooked, the juices will be colored and may even be bloody. The surest way to know if your drumsticks are ready is to insert a meat thermometer (affiliate link) in the thickest part of the chicken (without touching the bone). When ready, chicken’s internal temperature should register at least 165 degrees F.
Prepare ahead option
To save time, you can absolutely work ahead (one night in advance) on this chicken legs recipe. One of the things I like to do is prepare the chicken and allow it to marinate in the fridge overnight, that way, it’s ready to bake after a long work-day. It helps to take it out of the fridge for a bit before baking so it’s not too cold and so it cooks more evenly.
Leftovers and storage instructions
If you have leftovers, let chicken cool completely before storing in airtight container. Refrigerate for 2 to 3 days.
If you want to freeze the cooked chicken drumsticks, place them in a freezer bag and put them in for up to 6 months. Thaw before re-heating and enjoy!
What to Serve along?
I shared a few options earlier for what to serve with this lemon garlic chicken. And really, it’s the kind of thing you can serve with almost anything. Here are just a few ideas:
Salads: Mediterranean orzo salad, kidney bean salad, 3-ingredient Mediterranean salad, Balela salad
Sides: Italian roasted veggies, Roasted Cauliflower, Greek potatoes, Skillet Zucchini
If you like this recipe, you should also check out my baked chicken thighs recipe. Browse all Mediterranean recipes and our collection of Mediterranean diet recipes.
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Baked Chicken Drumsticks with Lemon and Garlic
Ingredients
- 10 to 12 chicken drumsticks bone in, skin on
- Kosher salt
- 1 tbsp dry oregano
- 1 tbsp black pepper
- 1 1/2 tsp coriander
- 1 tsp sweet paprika
- 1/2 tsp cumin
- 1 head garlic about 12 garlic cloves, peeled and chopped
- 1 medium yellow onion cut into wedges
- Zest and juice of 2 lemons + 1 lemon sliced
- 1/4 cup extra virgin olive oil I used Private Reserve Greek olive oil
Instructions
- Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
- Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
- Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
- When ready, heat the oven to 450 degrees F.
- Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
- Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.
Video
Notes
- Cook's Tip: For best flavor, allow the chicken legs to marinate in the fridge for 2 to 4 hours, or 30 minutes at room temperature.
- Prepare ahead tip: To save time, you can absolutely work ahead (one night in advance) on this chicken legs recipe. One of the things I like to do is prepare the chicken and allow it to marinate in the fridge overnight, that way, it's ready to bake after a long work-day. It helps to take it out of the fridge for a bit before baking so it's not too cold and so it cooks more evenly.
- Leftovers: If you have leftovers, let chicken cool completely before storing in airtight container. Refrigerate for 2 to 3 days. If you want to freeze the cooked chicken drumsticks, place them in a freezer bag and put them in for up to 6 months. Thaw before re-heating.
- Visit our Online Shop to browse Mediterranean ingredients including extra virgin olive oils, spices and more!
Really want to make this tonight, but I don’t have drumsticks – just a whole chicken. Do you think this would work with a whole chicken?? How would you adjust the time if so? I’m pretty confident I can fit it in a large ziploc bag.
Hi Heather, the flavors will work well with any chicken pieces you have on hand. I would make sure you cut up the whole chicken into pieces. You may have to adjust the cooking time (begin checking at the time indicated and if the chicken is not done, keep going a few minutes at a time).
What herbs are in the dish or garnished?
The garnish is parsley here, but that is optional.
What ever happened with the onions? They are on the ingredient list, but then I never see them going in anywhere?
Hi there, the onions are used as part of the marinade in step #3 where it says “Add garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let chicken marinade for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.”
This was AMAZING! I made this recipe last night for my family and they loved it! I will make this again and again! Thanks so much Suzy! I just discovered you and boy, am I glad I did! I can’t wait to try your other recipes! Yay!
So glad, Brittney! Thank you so much for sharing. Appreciate it.
Hi can you make this with chicken thighs
Hi Lucy. Sure! You may adjust the cooking time accordingly.
Love this recipe! Do you cover the dish while cooking and then broil without a cover?
Hi Monica. Thank you! As stated in the recipe, you just bake the chicken, no covering necessary 🙂
Thanks Suzy. Made this one last night and it was really good. I’ve tried 3 recipes so far from you and you are 3 for 3.
Thanks, Bob!
This was truly DELICIOUS. Thank you so much Suzy for the detailed instructions and recommendations!
So glad!
This was so delicious! I do not generally enjoy chicken legs, but wanted the dark meat for something else later in the week. This recipe was AMAZING! I served it with corn on the cob, strawberry/spinach/feta salad, and mozerella sticks. The lovely thing about this recipe is that the flavors are all throughout the chicken, not just on the skin or top layers. Thank you!
My pleasure! Sounds like a wonderful meal!!!!
Delicious recipe as published. I served with Greek potatoes and a garlicky Greek yogurt, lemon and olive juice drizzle. Yumm!
Sounds delish!! 🙂
Recipe for keeps!! Cooked this for lunch today. My kids LOVE IT !! My son said that it’s the best chicken ever and my daughter was almost close to tears (yeah, she’s dramatic like that?).
The chicken is really crispy on the outside and juicy inside!! Adding this to the the list of family favourite definitely!!!
Thanks for sharing the recipe!❤
Wow!! Always a huge compliment to totally win over the kiddos!! Thanks so much, Norbaya!
I marinaded the drumsticks overnight. While in the oven, the kitchen smelled so enticing. The dish is a major hit! Perfect balance of lemon and garlic with the perfect spices. I will be making this again! Thank you,
Awesome! Thank you, Maida!
Moist and very flavourful. A healthy recipe that is easy to follow.
Thanks, Minnie!
This is a gem. I was looking for a new recipe for chicken legs (which I used instead of drums, worked just as well) and tried this. The table loved it. So much flavour packs into the skin and the sauce perfect for dipping sourdough. Highly recommend a quick broil to extra crisp the skin. Served it with a Chorizo tomato sauce pilaf, rosemary roast potatoes and an eggplant salad with mint chilli dressing. What a meal that was. Also, leftover meat pulled from bone was excellent in a fried rice for breakfast.
That sounds like a WONDERFUL meal!! Thanks for sharing, Phil!
I have made this recipe twice and it is absolutely delicious. It will become a staple in my house. Thank you!
Wonderful! Thanks so much, MaryLynn!
made this dish with thighs instead of drumsticks because that was what I had on hand. this has got to be one of the most flavorful meals I have had in a long time, and was so easy!
love your blog – it’s one of my favorites – healthy and delicious!
Margaret
So glad, Margaret! Thank you so much for sharing