Baked Chicken Drumsticks Paprika (Printable)

Juicy baked chicken drumsticks with smoky paprika and herbs, offering crisp skin and tender meat.

# What You'll Need:

→ Poultry

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

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1½ teaspoons sweet paprika
04 - ½ teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - ¾ teaspoon salt
09 - ½ teaspoon black pepper

→ Optional Garnish

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

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil to facilitate cleanup.
02 - Pat the chicken drumsticks dry thoroughly using paper towels, then place them in a large mixing bowl.
03 - In a separate small bowl, whisk together olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
04 - Pour the seasoning blend over the drumsticks and toss thoroughly to ensure every piece is evenly coated.
05 - Arrange the drumsticks in a single layer on the prepared baking sheet, spacing them evenly.
06 - Bake the drumsticks for 35 to 40 minutes, turning once halfway through, until the skin is crisp and the internal temperature reaches 175°F.
07 - Transfer the cooked drumsticks to a serving platter. Garnish with chopped fresh parsley and serve alongside lemon wedges if desired.

# Expert Suggestions:

01 -
  • Ready to serve in under an hour, making it perfect for weeknight dinners or spontaneous gatherings
  • The combination of sweet and smoked paprika creates a depth of flavor that tastes like you've spent hours on this, but you really haven't
  • Crispy skin with tender, juicy meat inside—the best of both worlds every single time
02 -
  • Pat your chicken completely dry before seasoning. This is the single most important step for achieving that crispy skin that makes everyone ask for seconds.
  • Don't crowd the pan. Drumsticks touching each other will steam instead of roast, and you'll lose that crispy exterior that's the whole point of this dish.
  • A meat thermometer is your best friend here. Chicken can look beautiful on the outside and still be undercooked inside, so don't guess—check the temperature at the thickest part of the meat without touching bone.
03 -
  • Make the spice mixture the night before and refrigerate it. The flavors meld together beautifully, and you can coat the chicken in the morning, refrigerate it all day, and bake it when you're ready—this creates even deeper flavor.
  • If crispy skin is your obsession like it is mine, add a final 2-3 minute broil at the very end, watching constantly. This gives you that restaurant-quality crunch that seems impossible but really isn't.
  • Swap the paprika for other spice blends once you've mastered this. Jerk seasoning, curry powder, or za'atar all work beautifully with this same cooking method.

Return