Oven-Roasted Garlic Butter Chicken Drumsticks

Garlic Butter Chicken Drumsticks

These drumsticks roast uncovered on a sheet pan until the skin is golden, lightly browned, and glossy with garlic butter. Tucking most of the softened butter beneath the skin seasons the meat while keeping the minced garlic away from the hottest parts of the pan. A single baste adds sheen without requiring a flip. Finish with parsley and lemon wedges; the butter stays savory, and each person can add lemon at the table.

Ingredients for Garlic Butter Chicken Drumsticks

• 6 bone-in, skin-on chicken drumsticks, about 2 to 2½ lb (about 1 kg)
• 4 tablespoons unsalted butter, softened (57g)
• 4 cloves garlic, finely minced
• 1 teaspoon kosher salt, adjusted for your brand
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons finely chopped fresh parsley
• 1 lemon, cut into wedges

How to Roast Garlic Butter Chicken Drumsticks

1. Prepare the chicken: Preheat the oven to 375°F (190°C). Pat the drumsticks dry and arrange them skin-side up on a rimmed metal baking sheet, with space between pieces. Use a second sheet if needed so they can brown rather than steam.
2. Add the garlic butter: Mix the softened butter, garlic, salt, pepper, and paprika. Gently slide a finger beneath the skin of each drumstick, loosening it without tearing or removing it. Spread most of the butter beneath the skin and rub the rest over the outside. Keep clumps of garlic off the bare pan.
3. Roast and baste: Roast uncovered, keeping the drumsticks skin-side up. After about 20 minutes, spoon the melted pan juices over them once and check whether any exposed garlic is getting too dark.
4. Check doneness: Continue roasting until the skin is golden with deeper browned patches, about 40 to 50 minutes total. Start checking at 40 minutes. Insert an instant-read thermometer into the thickest meat of the largest drumstick without touching bone; it must reach at least 165°F (75°C). Check pieces individually if they differ in size, and continue roasting any that are below 165°F. Large drumsticks may take longer.
5. Rest and serve: Let the chicken rest for about 5 minutes. Scatter parsley over the drumsticks and tuck the lemon wedges alongside them on the sheet pan. Spoon over a little of the cooked garlic-butter pan juices, if desired.

How to Keep the Garlic from Burning

Fresh minced garlic can darken quickly when it sits on a hot pan. Keeping most of it in butter beneath the intact skin helps protect it as the chicken roasts. If exposed garlic is darkening excessively when you baste, reduce the oven temperature by 25°F to 350°F (175°C) and finish cooking according to the thermometer.

When Are the Drumsticks Done?

Skin color and roasting time are guides, but the thermometer confirms doneness. At least 165°F is the minimum internal temperature; cooking drumsticks to around 175°F (80°C) may give the dark meat a more tender texture. The baste leaves the skin glossy and browned, though it may not be uniformly crisp.

Serving, Storing, and Reheating

Serve with the parsley, lemon wedges, and pan juices, with roasted potatoes or a green salad alongside. For citrus as the main seasoning rather than an optional finish, try these lemon pepper chicken drumsticks.

Refrigerate leftover cooked drumsticks in a covered, shallow container for 3 to 4 days, or freeze them airtight for up to 3 months. Reheat in a 350°F oven until hot throughout. The skin may be softer than when freshly roasted.

Nutrition

Approximate per serving: 1 drumstick, based on 6 servings: 245 calories, 22g protein, 18g fat, and 1g carbohydrates. Approximate per 100g of cooked edible chicken: 245 calories, 22g protein, 18g fat, and 1g carbohydrates. Values vary with drumstick size, the amount of skin eaten, and how much pan juice is served.