Roasted Herb Chicken
Ridiculously easy and foolproof herb baked chicken drumsticks. Seasoned perfectly with a mixture of dried herbs and baked until golden crisp.
For more chicken recipes, try our oven roasted chicken thighs.
Jump to:
Serve them alongside our Pineapple Rice and Creamy Zucchini Corn Salad for a complete meal. Or if you’re feeling extra cozy, try creamy garlic mashed potatoes.
Herb Roasted Chicken
You only need chicken drumsticks and a handful of spices to make the best chicken dinner! This herb-baked chicken recipe is the most requested recipe in our household followed by our baked chicken legs recipe. I’ve made so many versions of this chicken that I don’t even need a recipe anymore.
This recipe is proof you don’t need a long list of ingredients, anything fancy, or a lot of effort to make a super flavorful dinner.
It’s incredibly easy to make with pantry spices, olive oil, and chicken drumsticks. The key is to use the correct ratio of spices to the chicken. A good rule of thumb is 1 tablespoon of seasoning per 1 pound of chicken. Then roast the chicken low and slow until juicy and tender.
This fool-proof recipe is versatile too as you can use the same spice mixture on chicken breast, chicken tenders, and chicken thighs. I promise you will not want to make chicken any other way after you try our recipe.
Herb Chicken Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Chicken drumsticks: Pat dry before tossing with spices and oil.
- Olive oil: Feel free to use avocado oil.
- Spices: Oregano, garlic powder, onion powder, basil, cayenne pepper, salt, and pepper.
What is the Best Herb for Chicken?
The secret to best tasting herb chicken drumsticks is all in the herb rub. The dry mix of herbs and spices adds a unique zing to the chicken with just the right amount of heat and flavor.
You’ll need dried oregano, garlic powder, onion powder, dried basil, cayenne pepper, salt, and pepper.
Most of these spices you might already have on hand and if you don’t feel free to substitute with what you have.
How to Make Baked Herb Chicken
- Make the herb rub: In a small bowl, whisk together the dried oregano, garlic powder, onion powder, dried basil, cayenne pepper, salt, and pepper.
- Toss chicken with oil: Pat dry the chicken drumsticks lightly with a paper towel and pour olive oil over the chicken. Using your hands, toss the chicken to coat with oil.
- Toss with herb rub: Sprinkle the herb rub over the chicken and toss to coat with the seasoning making sure each piece is evenly coated.
- Bake: Arrange the drumsticks on a prepared baking sheet lined with parchment paper. Bake for 30 minutes in a preheated 375 F oven. Then flip the drumsticks and bake for 25-30 minutes more.
How to Tell Chicken is Done without a Thermometer?
Don’t have an instant-read cooking thermometer? No problem.
Simply cut into the thickest part of the chicken drumstick and if the juices run clear, the chicken is fully cooked. If the juices are red or have a pinkish color, cook the chicken a little longer.
Another good indication that the chicken is done is if the chicken meat easily pulls away from the bone.
How to Store Herb Roasted Chicken
Refrigerate leftover roasted chicken in an airtight container for up to 3-4 days. Or freeze for up to 3 months.
Herb Chicken FAQs
Yes! Feel free to use bone-in, skin-on chicken thighs, or a mixture of drumsticks and thighs together. Bone-in thighs bake similar to drumsticks.
If you choose to use the rub on other cuts of chicken, simply adjust the bake time accordingly.
Roasting a chicken and baking a chicken are both cooking methods that involve cooking chicken in an oven, and the terms are often used interchangeably. However, there are some differences between roasting and baking, specifically when it comes to cooking chicken.
Roasting typically involves cooking at higher temperatures than baking. Baking, on the other hand, typically involves lower temperatures.
While both roasting and baking can be done in an oven, roasting often involves cooking food on a rack or in a shallow pan to allow air to circulate around the food and promote even cooking. Baking, on the other hand, often involves cooking food in a deeper pan or dish.
You should only cover chicken with foil when roasting if it’s browning too much, otherwise, leave the chicken uncovered so it can brown and crisp up.
What to Serve
When it comes to serving herb baked chicken legs, the possibilities are endless.
Serve the chicken alongside one of these sides:
- Cauliflower Mash
- Mexican White Rice
- Easy Oven Roasted Broccoli
- Baked Potato Fries
- Red Skin Mashed Potatoes
- Quinoa Salad with Avocado
For a lighter meal, this chicken serves amazingly with a salad, such as:
You May Also Like…
If you try our Herb Baked Chicken, please leave a star rating and a comment letting us know how you liked the recipe.
Print
Herb Baked Chicken
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4-5 1x
- Category: Main
- Method: Roast
- Cuisine: American
Description
Herb baked chicken is a foolproof family favorite recipe that never disappoints! It comes together so quick and easily.
Ingredients
- 2 lbs. chicken drumsticks, pat dried with paper towel
- 1 Tbsp. olive oil
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dried basil
- 1/4 tsp. cayenne pepper
- 1 tsp. kosher salt
- Fresh black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
- In a small bowl, mix together all of the spices and set aside.
- Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
- Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
- Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.
Notes
- Chicken: Bone-in, skin-on chicken thighs bake similar to drumsticks and can be used instead or a combination of both.
- Leftovers: Refrigerate leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 2 drumsticks
- Calories: 340
- Sugar: 0.1 g
- Sodium: 297.6 mg
- Fat: 13.2 g
- Carbohydrates: 1.9 g
- Protein: 50.8 g
- Cholesterol: 231.4 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Could you put these on the grill?
You certainly can!
Fresh herbs instead of dried? What’s the proper ratio to use?
A good rule of thumb is 1 tablespoon of fresh herbs = 1 teaspoon dried herbs. Hope that helps!
It’s a great recipe.My family loves it and asks me to cook it over and over again.
Thank you Anna! So glad to hear that your family loves this easy roasted chicken.
Has anyone made this recipe with any chicken (breasts, thights, drumsticks), but skinless? Just wondering!
Thanks!
Hi Donna: yes, you can use the spice rub on different cuts of chicken. Just adjust the bake time accordingly.
This is such an easy recipe for such a big payoff. I have made this 3 times now and my husband and I both love it. Thanks for sharing.
Thank you so much Reba! So happy to hear that you’re enjoying it.
Easily my favourite recipe for roasted chicken! It’s so easy and the chicken is so moist and flavourful! Always a hit in our house????????
Thank you Chantal!
I made this chicken for Rosh Hashana dinner. It was a big hit!
That’s great! Thank you Deborah.
Has anyone used breasts to make this?
Tried this and loved it, and yes it was so easy! I used, legs, thighs and wings and they were all delicious, thank you for a easy and tasty recipe!
That’s great Eva! So glad you loved it. Thank you.
Wow this recipe was amazing. The chicken turned out deliciously!! I used drumsticks and thighs and the cook time worked out perfectly. Definitely adding this to the family dinner rotation!
Thank you Tiffany! So happy you enjoyed it.
I made this recipe today and it tastes so good!! I used broil for the last 2 minutes (as advised) and the skin was so nice and crispy!
Thank you Kat! So glad you enjoyed it.
We loved these! I didn’t use anywhere near the amount of the herb seasoning that it called for, but just add to your own desire. Broiling at the end really took it over the top! This will be a keeper recipe for us. A great alternative in the winter to grilling.
Thanks so much Janice! So glad you enjoyed these.
Making these tonight for dinner with roasted potatoes and my house smells sooo good! Found large drumsticks at my butcher shop and can’t wait to try!! ☺️Love your recipes
So glad you’re enjoying them Cora! Thanks so much for your feedback.
If you make double batch, would you need to cook longer?
Hi Jannette: possibly. It just all depends on how you roast them and what type of roasting pan you use. You don’t want to crowd the pan too much and if you set two trays side by side, you should be okay.
I made this last night, it was delicious and so easy to make…..great after work recipe! Thank you
That’s great Denise! Thanks so much for your feedback.
Hello.
I did them yesterday. well i bough by accident chicken thighs instead of chicken drumsticks, but it came out so delicious. thank you …
That’s awesome! So glad you loved them. Thanks so much for your feedback 🙂
I was just about to ask if you could use things, since that is what I have in the freezer. Thank you for posting.
Yi used thighs or drumsticks and it comes out amazing every time