Herb Butter Chicken Drumsticks

Herb Butter Chicken Drumsticks

Roasted drumsticks basted in garlicky herb butter for crisp skin and juicy meat.

Total 1 hr 5 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

These drumsticks roast until the skin turns golden and crisp while the meat stays juicy underneath. A melted herb butter basted on halfway through adds rich flavor and helps the skin brown evenly. Serve them as a simple weeknight dinner alongside roasted vegetables or mashed potatoes.

Ingredients

  • 8 chicken drumsticks, skin-on
  • 6 tablespoons unsalted butter, softened
  • 4 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil

Method

  1. Preheat oven to 425°F. Line a 9x13-inch baking sheet or roasting pan with foil and set a wire rack inside, if available.

  2. Pat the drumsticks dry with paper towels and arrange them on the prepared rack or pan, spacing them evenly apart.

  3. In a small bowl, mash together the softened butter, minced garlic, parsley, thyme, rosemary, paprika, salt, pepper, and lemon zest until evenly combined.

  4. Rub the olive oil over the drumsticks, then spread about half of the herb butter evenly over the skin of each piece.

  5. Roast the drumsticks in the preheated oven for 20 minutes.

  6. Remove the pan from the oven and brush the remaining herb butter over the drumsticks, turning each piece to coat evenly.

  7. Return the pan to the oven and continue roasting until the skin is golden and crisp and the internal temperature reaches 175°F, about 15 to 20 minutes.

  8. Let the drumsticks rest for 5 minutes before serving, spooning any pan drippings over the top.

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Herb Butter Chicken Drumsticks

These drumsticks roast until the skin turns golden and crisp while the meat stays juicy underneath. A melted herb butter basted on halfway through adds rich flavor and helps the skin brown evenly. Serve them as a simple weeknight dinner alongside roasted vegetables or mashed potatoes.

1 hr 5 min 4 servings 420 cal

Ingredients

  • 8 chicken drumsticks, skin-on
  • 6 tablespoons unsalted butter, softened
  • 4 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil

Method

  1. 1

    Preheat oven to 425°F. Line a 9x13-inch baking sheet or roasting pan with foil and set a wire rack inside, if available.

  2. 2

    Pat the drumsticks dry with paper towels and arrange them on the prepared rack or pan, spacing them evenly apart.

  3. 3

    In a small bowl, mash together the softened butter, minced garlic, parsley, thyme, rosemary, paprika, salt, pepper, and lemon zest until evenly combined.

  4. 4

    Rub the olive oil over the drumsticks, then spread about half of the herb butter evenly over the skin of each piece.

  5. 5

    Roast the drumsticks in the preheated oven for 20 minutes.

  6. 6

    Remove the pan from the oven and brush the remaining herb butter over the drumsticks, turning each piece to coat evenly.

  7. 7

    Return the pan to the oven and continue roasting until the skin is golden and crisp and the internal temperature reaches 175°F, about 15 to 20 minutes.

  8. 8

    Let the drumsticks rest for 5 minutes before serving, spooning any pan drippings over the top.