Ridiculously easy and foolproof herb baked chicken drumsticks. Seasoned perfectly with a mixture of dried herbs and baked until golden crisp on the outside and melt in your mouth tender inside.
Herb Baked Chicken
Want an easy weeknight dinner that you can throw together in minutes with very little cleanup?
This herb baked chicken is your answer!
These baked chicken drumsticks with garlic and herbs come together super easy, require basically no cleanup, and taste ridiculously good.
Serve them alongside our Pineapple Rice and Creamy Zucchini Corn Salad for a complete meal.
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 Herb Baked 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.
Can I Make This with Other Cuts of Chicken?
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.
What to Serve with Herb Chicken Drumstricks
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:
- Pasta Salad with Italian Dressing
- Avocado and Apple Brussels Sprouts Salad
- Tomato Mozzarella Salad
- Chopped Greek Salad with Avocado
- Brussels Sprouts Caesar Salad
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.
Keywords: easy, family friendly, seasoned
Sasha says
Fresh herbs instead of dried? What’s the proper ratio to use?
Katya says
A good rule of thumb is 1 tablespoon of fresh herbs = 1 teaspoon dried herbs. Hope that helps!
Anna says
It’s a great recipe.My family loves it and asks me to cook it over and over again.
★★★★★
Katya says
Thank you Anna! So glad to hear that your family loves this easy roasted chicken.
Donna says
Has anyone made this recipe with any chicken (breasts, thights, drumsticks), but skinless? Just wondering!
Thanks!
Katya says
Hi Donna: yes, you can use the spice rub on different cuts of chicken. Just adjust the bake time accordingly.
Reba says
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.
★★★★★
Katya says
Thank you so much Reba! So happy to hear that you’re enjoying it.
Chantal says
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????????
★★★★★
Katya says
Thank you Chantal!
Deborah says
I made this chicken for Rosh Hashana dinner. It was a big hit!
★★★★★
Katya says
That’s great! Thank you Deborah.
Chrissy says
Has anyone used breasts to make this?
Eva says
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!
★★★★★
Katya says
That’s great Eva! So glad you loved it. Thank you.
Tiffany says
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!
Katya says
Thank you Tiffany! So happy you enjoyed it.
Kat says
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!
★★★★
Katya says
Thank you Kat! So glad you enjoyed it.
Janice says
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.
Katya says
Thanks so much Janice! So glad you enjoyed these.
Cora says
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
Katya says
So glad you’re enjoying them Cora! Thanks so much for your feedback.
Jannette says
If you make double batch, would you need to cook longer?
Katya says
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.
Denise says
I made this last night, it was delicious and so easy to make…..great after work recipe! Thank you
★★★★★
Katya says
That’s great Denise! Thanks so much for your feedback.
Alla S. says
Hello.
I did them yesterday. well i bough by accident chicken thighs instead of chicken drumsticks, but it came out so delicious. thank you …
★★★★★
Katya says
That’s awesome! So glad you loved them. Thanks so much for your feedback 🙂
Robin says
I was just about to ask if you could use things, since that is what I have in the freezer. Thank you for posting.
Emily says
Yi used thighs or drumsticks and it comes out amazing every time