Oven-Roasted Chicken Drumsticks
Quick answer
- Total time
- 75 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 6
About this dish
Soy sauce, garlic, olive oil, and a dried herb blend coat these drumsticks, roasting into a salty, aromatic glaze on the skin.
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The last 10 minutes at 220°C turn the skin thin and crisp.
Ingredients
Instructions
- 1
Take 6 chicken drumsticks out of the refrigerator 30 minutes before roasting and pat the surface dry.
If the meat goes into the oven very cold, the outside can brown before the center near the bone cooks through.
- 2
Mix 3 tablespoons soy sauce, 5 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon mixed herbs, and 1/2 teaspoon black pepper. Break up any clumps of garlic so the marinade coats the chicken evenly instead of burning in one spot.
- 3
Rub the marinade over the drumsticks and slightly under the skin where possible.
Marinate for at least 30 minutes; if holding them overnight for deeper flavor, keep them covered in the refrigerator and bring them out before roasting.
- 4
Preheat the oven to 200C and line a baking tray with parchment paper.
Arrange the drumsticks in one layer with space between them, skin side up, so hot air can circulate and the skin roasts instead of steaming.
- 5
Roast at 200C for 30 minutes, then flip the drumsticks once and roast for 10 more minutes.
Spoon a little tray marinade over any dry-looking spots, but do not drown the skin or it will soften.
- 6
Turn the drumsticks skin side up again, raise the oven to 220C, and roast for about 10 minutes until the skin is browned and lightly crisp. Pierce the thickest part; finish when the juices run clear.
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