Baked Chicken Drumsticks Paprika (Printable version)

Juicy baked chicken drumsticks with smoky paprika and crispy skin for a tender main dish.

# What you need:

→ Poultry

01 - 8 chicken drumsticks, skin-on (approximately 2 lbs)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons sweet paprika
04 - 1/2 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 3/4 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Optional Garnish

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving

# How To:

01 - Set oven temperature to 425°F and prepare a baking sheet with parchment paper or aluminum foil.
02 - Thoroughly pat chicken drumsticks dry using paper towels and place in a large mixing bowl.
03 - In a separate small bowl, blend olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
04 - Pour the spice mixture over chicken and toss until each piece is evenly coated.
05 - Place drumsticks in a single layer on the prepared baking sheet, leaving space between each.
06 - Cook in the oven for 35 to 40 minutes, turning once halfway, until skin crisps and internal temperature reaches 175°F.
07 - Transfer to a serving plate, garnish with chopped parsley, and offer lemon wedges on the side.

# Expert Advice:

01 -
  • Ready in under an hour with minimal prep—no marinating required unless you want deeper flavor
  • The paprika creates a gorgeous, caramelized crust that tastes like you spent hours cooking
  • Naturally gluten-free and dairy-free, so it works for almost any table
  • One sheet pan means one thing to clean, and that's worth celebrating
02 -
  • Wet skin will never crisp properly—this is non-negotiable. Spend the extra 30 seconds patting them dry, and your results will be noticeably better.
  • Don't skip the halfway flip. It ensures even browning and prevents one side from cooking faster than the other.
  • If your oven runs hot or cold, adjust the temperature up or down by 25°F. Every oven is different, and this is the easiest way to dial in perfection.
  • The broiler finish is optional but transforms good drumsticks into incredible ones—those last few minutes create a blistered, caramelized exterior that tastes like you're a professional chef.
03 -
  • For extra crispy skin, broil for the last 2–3 minutes at the end, but stay close to the oven and watch carefully. The line between perfectly blistered and burnt is quick.
  • If you notice the bottoms browning too fast, tent loosely with foil and lower the oven temperature by 25°F for the remaining time.

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