Baked Chicken Drumsticks : Crispy & Juicy

French

These oven-baked chicken drumsticks turn golden and crispy on the outside and stay tender inside.  A simple mustard or lemon marinade seasons the pan juices.

With clear time-and-temperature cues, you’ll get consistent results every time, without stress.

Juicy Oven-Baked Chicken Drumsticks : Mustard or Lemon Marinade

These oven-baked chicken drumsticks are so tender, juicy, and full of flavour that they turn an ordinary weeknight into a feast. They soon become a go-to in the dinner rotation.

The marinade seasons the meat and creates a silky pan sauce, perfect over mashed potatoes or with crisp fries.

At home, it’s the “star dinner”: the kids start hovering as soon as the smell fills the kitchen.

I change the marinades often. My favourite is with mustard, and when the jar is empty, a squeeze of lemon steps in, tenderising the chicken and brightening everything.

In summer, I take the same drumsticks to the barbecue for faster cooking, golden skin, and an irresistible smoky finish.

Whether it’s a small supper or a big table, this recipe stays simple, dependable, and worth repeating for family, friends, even guests.

What makes this recipe reliable

• You cook to a safe internal temperature: 74°C / 165°F (measured in the thickest part, without touching the bone).
• You choose a method that matches your goal: extra-juicy, more saucy, or crispier skin.
• You get clear timing cues for different oven settings and drumstick sizes.

Quick summary (for busy days)

• Marinate: 2 hours minimum (overnight is best).
• Oven: preheat well so the skin browns properly.
• Check doneness: aim for 74°C / 165°F at the thickest point.
• For crispier skin: finish under the grill/broiler for 2–5 minutes.

Baked Chicken Drumsticks Ingredients

• Chicken drumsticks: plan 2 per person (about 100-120 g / 3.5-4.2 oz each). Trim excess skin if you prefer them leaner.
• Onion (1 medium, ~120 g): thinly sliced to add sweetness and depth to the pan sauce.
• Garlic (2 cloves): finely chopped; crush with the side of a knife first to release more aroma.
• Tomatoes (2): diced, or use 200 g canned chopped tomatoes for a juicy base.
• Thyme (a few sprigs): fresh is best; otherwise use ½ tsp dried thyme.
• Fine salt: 1 level tsp for 8-10 drumsticks, then adjust to taste.
• Black pepper: ½ tsp, freshly ground for a little kick.
• Ground coriander: 1 tsp for a warm, lightly citrusy note.
• Sweet paprika: 1 tsp (swap for smoked paprika if you want a grilled, smoky flavour).
• Ras el hanout (or tabel): 1 tsp for a balanced North African-style spice blend.
• Mustard: 1 tbsp (Dijon or wholegrain) to bind the marinade; swap with 1 tbsp lemon juice if needed.
• Olive oil: 2 tbsp to coat the chicken, help it brown, and prevent drying out.

Oven-Baked Chicken Drumsticks: Methods, Times & Temperatures

(Pyrex, Dutch Oven, Roasting Bag)

The goal is tender, juicy drumsticks with a nicely browned finish, without guessing.

– How to know they’re done ? Clear juices, meat starts to pull slightly away from the bone, golden skin and most importantly: 74°C / 165°F internal temperature

– The foolproof cue : Aim for 74°C / 165°F in the thickest part of the drumstick. Insert the probe without touching the bone. Rest 5 minutes before serving so the juices redistribute.

– Oven times (100–120 g drumsticks, oven preheated, middle rack)

• 210°C / 410°F: 40–45 min (great for a roasting/cooking bag)
• 200°C / 390°F: 45–55 min (ideal in a covered Pyrex/glass dish)
• 190°C / 375°F: 50–60 min (best in a cast-iron Dutch oven for gentle, even heat)

– Adjustments

• For deeper colour, finish 2–5 minutes under the grill/broiler, keeping a close eye on them.
• Add 5–10 minutes for very large drumsticks.

How to Bake Chicken Drumsticks in the Oven (Easy Marinade + Roasting Bag Method)

1) Make the marinade

• Place the chicken drumsticks in a large mixing bowl.
• Add the sliced onion and garlic.
• Add the spices, mustard, olive oil, and crushed/chopped fresh tomatoes.
• Mix well so every drumstick is coated.
• Cover the bowl with cling film and refrigerate for at least 2 hours. For best flavour, marinate overnight.

2) Bake the drumsticks (roasting/cooking bag)

• Tip the drumsticks and marinade into a roasting bag.
• Rinse the bowl with a splash of water and pour it into the bag (this helps loosen all the flavour).
• Seal the bag and place it in an ovenproof dish.
• Arrange the drumsticks in a single layer so they cook evenly.
• Bake in a preheated 210°C / 410°F oven for at least 40 minutes. If the bag puffs up too much, pierce it once with a toothpick to release steam.

3) Brown and finish the sauce

• After 40 minutes, carefully open the bag and pour everything into the baking dish.
• Switch the oven to grill/broil and return the dish for a few minutes to brown the skin.
• Remove from the oven once nicely golden.
• Strain the cooking juices through a fine sieve to collect a smooth, glossy sauce.

These oven-baked drumsticks come out incredibly tender, deeply flavoured, and even better with that rich pan sauce. recette favorite et une idée de repas qui ne va pas quitter le tableau de votre menu de semaine.

More Marinade Ideas for Oven-Baked Chicken Drumsticks

• Mustard & Honey : Mix: 1 tbsp mustard + 1 tbsp honey + 2 tbsp olive oil + salt & pepper. Flavour: sweet-savoury with a light caramelised finish in the oven
  • Marinate: 2–12 hours
• Lemon & Herbs : Mix: juice + zest of 1 lemon + garlic + thyme/rosemary + 2 tbsp olive oil. Flavour: fresh, bright, slightly tangy; helps tenderise the meat
  • Marinate: 30 minutes–6 hours
• Smoked Paprika & Garlic : Mix: 1 tsp smoked paprika + 2 garlic cloves + 1 tbsp vinegar + 2 tbsp oil. Flavour: gently smoky with great colour and a “grilled” note
  • Marinate: 2–8 hours
• Ras el Hanout & Coriander : Mix: 1 tsp ras el hanout + 1 tsp ground coriander + 1 tbsp yogurt + 1 tbsp oil. Flavour: warm, fragrant, and very tender
  • Marinate: 2–12 hours
• Mild Harissa & Honey : Mix: 1 tsp mild harissa + 1 tbsp honey + 1 tbsp lemon + 2 tbsp oil. Flavour: balanced heat with a glossy, sticky glaze
  • Marinate: 1–6 hours
• No mustard? Easy binders that still add flavour : Swap mustard for yogurt, tahini, lemon juice, or apple cider vinegar to help the marinade cling and keep the chicken tender.

Storing, Reheating & Freezing Oven-Baked Chicken Drumsticks

• Fridge: keep 3-4 days in an airtight container; store once just warm to keep flavour and moisture.
• Cool quickly: spread out on a tray 20-30 min before sealing to avoid condensation.
• Store sauce separately: keeps it silky and makes reheating easier.
• Label it: add the date + contents to avoid waste.

Reheat

• Oven: 160-170°C (320-340°F), 10-15 min, loosely covered; add a splash of sauce/water to prevent drying.
• Air fryer: 180°C (350°F), 3-4 min for crispier skin.
• Microwave: 1-2 min at 700W, covered; add a spoon of sauce (quick, but less crisp).
• Safety check: heat to 74°C / 165°F internally; avoid reheating multiple times—warm only what you’ll eat.

Freeze

• Up to 3 months: wrap individually to reduce freezer burn; label “cooked” or “marinated”.
• Defrost: in the fridge 12-24 h (save juices).
• From frozen (emergency): 150-160°C, 25-35 min covered, then 5 min at 180-200°C to brown.
• Don’t refreeze after thawing unless fully cooked again; don’t leave cooked chicken out over 2 hours.

What to Serve with Oven-Roasted Chicken Drumsticks

Because oven-roasted chicken drumsticks are such a friendly, flavour-packed dish that suits so many occasions, choosing the right sides is the key to turning that juicy, tender chicken into a balanced, satisfying meal.

• Creamy Scalloped Potatoes : Dauphinois Gratin
• Crispy Oven-Roasted Potatoes
• Wild Rice & Mushroom Pilaf
• Flavorful Sautéed Green Peas
• Garlic sauteed french green beans