Mix up your weeknight chicken dinner with drumsticks!

I grew up eating all different kinds of chicken—chicken thighs, chicken breasts, and chicken drumsticks! And now that I am cooking for myself, I see how easy it can be to get in the habit of making the same kind of chicken night after night. Chicken drumsticks are actually one of my favorites! My mom used to make drumsticks by pouring a hot buffalo sauce over the chicken and baking it. I am telling you—it was delicious. They were chicken drumsticks but we called them “hot legs.” HAH.

These Chicken Drumsticks turn out soooo delicious—the skin is nice and crispy without any breading or deep frying and the meat is tender! Perfect combination. And an added bonus is that this chicken is Whole 30!


Kitchen Utensils: For this recipe, you will need a gallon ziploc bag or a bowl and a rimmed baking sheet with a wire rack insert.


  • 2 pounds chicken drumsticks
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon leaf oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil


Preheat oven to 425 degrees F.

In a gallon plastic bag or bowl toss the chicken with the olive oil and the spices. Make sure each piece of chicken is seasoned and let sit while you wait for the oven to preheat.

Once the oven is at 425 degrees, space the drumsticks evenly on a rimmed baking sheet with a rack insert. The rack insert is key to getting that crispy skin—it lifts the chicken off the baking sheet so that the chicken does not sit in any dripped oil/fat.

Bake for 40 minutes, or until fully cooked.

After 40 minutes, remove the chicken from the oven and enjoy! That is it! Serve with your choice of sides—charred broccoli, mac & cheese, whatever!

By Paloma Diaz

If you make this recipe, tag @unomaspaloma on Instagram and hashtag it #unomaspaloma!

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