Simple. Crispy. Juicy. Perfect for dinner any night of the week.
Ingredients:
6–8 chicken drumsticks (pasture-raised for best flavor!)
2 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
4 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme or Italian seasoning
Optional: pinch of crushed red pepper flakes for heat
Instructions:
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
Pat the drumsticks dry with a paper towel—this helps them get that crispy skin.
In a bowl, whisk together olive oil, vinegar/lemon juice, garlic, and all the seasonings.
Toss the drumsticks in the marinade until well coated. Let sit for 10–30 minutes if you have time.
Arrange the drumsticks on the baking sheet, skin side up, with a little space between them.
Roast for 35–45 minutes, flipping once halfway through. They’re done when the skin is golden and crispy and juices run clear (internal temp 165°F).
Serve with: Roasted veggies, mashed potatoes, or over a salad with pan drippings as a warm dressing.
Stock Up on our Meadowdale Farm chicken drumsticks this month!