Marinated baked chicken drumstick recipe is our go-to easy recipe for an easy dinner. A flavorful marinade on chicken legs that are baked in the oven. The result is the most crispy and juicy chicken.
In a pinch for a great dinner without a lot of fuss, this chicken leg recipe is it.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
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Why you'll love this recipe
- The chicken drumstick marinade takes just a few minutes to put together.
- Our chicken leg marinade uses simple ingredients and spices.
- The marinated chicken legs are perfect to bring to family gatherings, tailgating, or any celebration with a crowd.
Ingredient List
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- olive oil
- lemon juice
- Dijon mustard
- honey
- Worcestershire sauce
- paprika
- oregano
- onion powder
- garlic powder
- dried thyme
- salt and black pepper
Equipment
- rimmed baking sheet
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Knives
- Cutting Board
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a mixing bowl, whisk olive oil, lemon juice, Dijon mustard, Worcestershire sauce, honey, onion powder, garlic powder, paprika, parsley, thyme, pepper, and salt.
Step 2: Add the drumsticks to a large resealable bag with the marinade and seal it closed.
Step 3: Place chicken in the refrigerator for 1 hour up to overnight.
Step 4: Remove chicken drumsticks from the marinade.
Step 5: Place the marinated drumsticks on the baking sheet in a single layer. Be sure the chicken is spread out and not touching so they bake well.
Step 5: Bake in preheated oven on a baking sheet for 20 minutes.
Step 6: Turn the chicken, and bake for 20-25 minutes to finish cooking.
Step 7: The internal temperature of the chicken legs should reach 165°F.
Eileen's Tips for Success
- Chicken is fully cooked when the internal temperature is 165°F.
- Marinate the chicken for at least 30 minutes up to overnight.
- Pat chicken dry before baking.
- Bake at 425F°F to ensure a nice crispy skin on the chicken.
- Turn the chicken over after about 20 minutes in the oven which will ensure great color to the chicken.
Frequently Asked Questions
Marinating adds flavor and makes the meat juicier. We recommend marinating for at least 1 hour up to 12 hours.
Yes, you can freeze raw drumsticks in the marinade. The marinade will infuse flavor into the chicken as it defrosts.
The chicken should have an internal temperature of 165 degrees.
Use an instant read meat thermometer to monitor the temperature of the chicken.
After a lot of testing, bake the chicken at 425°F. This helps give a great crispy crunch to the exterior of the chicken and keeps the interior juicy.
The skin can be removed from the chicken. You won't miss the extra calories and the chicken tastes great.
Variations
Do you want to change up this recipe?
- This marinade works great on any cut of chicken from boneless chicken breast, bone-in chicken breast, chicken thighs, chicken wings, and even a whole roasted chicken.
- Citrus: Limes or oranges can be used in the marinade.
- Mustard: Grainy mustards can also be used in the marinade.
- Sweetness: Maple syrup is another great choice for sweetness.
Make ahead, storage, and freezer tips
Leftovers can be kept in an airtight covered container for up to 3 days.
Reheat leftovers in the oven until heated through. Preheat the oven to 350°F when reheating the drumsticks.
Make ahead: Make the chicken up to 2 days ahead and reheat at 300 degrees.
Freezer ideas: A double batch of marinated drumsticks can be made. The extra cooked drumsticks in the freezer in freezer-safe bags or containers.
They can be kept in the freezer for up to 3 months. Defrost and reheat in the oven at 350°F or using a microwave following manufacturer's instructions.
Similar recipes
Looking for more delicious chicken recipes, try our low-carb chicken piccata, full of lemon and capers.
Dry Rubbed Chicken Wings are the perfect appetizer for game day snacking and family parties.
Instant Pot Chicken Cacciatore is another easy weeknight recipe.
Next time, try our Chicken Dry Rub on your marinated chicken drumsticks for additional flavor.
Another delicious recipe to try is our Crispy Chicken Leg Quarters. Delicious and easy.
Be sure to get my cookbook with easy recipes, Quick and Easy 5-Ingredient Cookbook. All the recipes are ready in under 30 minutes.
love any comments or questions. Please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Easy Marinated Baked Chicken Drumsticks
Equipment
Ingredients
Instructions
- In a small bowl whisk together olive oil, lemon juice, Dijon mustard, honey, Worcestershire Sauce, paprika, oregano, garlic powder, onion powder, thyme, and black pepper. Add salt to your preference.
- Pour the marinade into a large storage bag along with the drumsticks. Place in fridge for at least 30 minutes up to overnight.
- Preheat oven to 425°F. Line a baking tray with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from the marinade, pat dry. Place chicken on the prepared baking sheet. Bake in center rack of oven for 20 minutes. Turn chicken and bake another 20-25 minutes. Internal temperature of chicken should be 165°F when cooked through.
Nutrition
Notes
- Chicken is fully cooked when the internal temperature is 165°F.
- Marinate the chicken for at least 30 minutes up to overnight.
- Pat chicken dry before baking.
- Bake at 425F°F to ensure a nice crispy skin on the chicken.
- Turn the chicken over after about 20 minutes in the oven which will ensure great color to the chicken.
Valerie
Can I skip the Worcestershire sauce, because I don’t have any.
Eileen Murphy Kelly
Hi Valerie, sure you can- If by chance you have any soy sauce, you can add a dash to the marinade. But leaving out the Worceshire sauce won't make too much of a difference. I hope you come back and let me know how the recipe tasted. Enjoy.
Sam
I don’t have a fresh lemon. Could I substitute with lemon concentrate? Or maybe a vinegar?
Eileen Murphy Kelly
Hi Sam, for the lemon juice, a splash of lemon concentrate will work well. Try about 1/2 teaspoon - taste the marinade before adding to the chicken and if needed, adjust the lemon. I hope you love the recipe. Check back in after you make it and enjoy.
Debbie
This was fantastic and all I can say is WOW. Made this for the first time tonight and my husband and I loved it. Tasted like a cross between barbecue and Chinese food. Cooked 350 for an hour turning halfway. Thank you for sharing this. Apartment still smells amazing an hour later.
Kelly
Hi there, Thank you for sharing this lovely recipe. We are heading out camping for a week. I wondered if I could freeze the raw marinated chicken drumsticks, then defrost and cook on the BBQ at camp? Thanks, Kel
Eileen xo
Hi Kelly, Absolutely, when I get a good sale on drumsticks, I make a big batch of marinade and add the drumsticks to a freezer bag and keep in the freezer until I'm ready to roast them. This same process will work well for your camping trip. I hope you enjoy the marinated chicken drumsticks and have a fantastic camping trip.
Ann
We don’t like drumsticks so I used skinless chicken breast and it was awesome! Thank you
Leslie A.
This recipe is delicious as written. I've also used soy sauce in place of worcestershire sauce and it was a bit different flavor, but equally delicious. Don't be afraid to tweak the herbs and spices to what you have on hand. I've been using this recipe for a few years now and always come back to it. Drumsticks are frequently on sale and I was looking for a way to prepare them my family would enjoy since they are not fans of dark meant. This really does it and they actually look forward to any leftovers.
Thanks. 🙂
Eileen xo
This just makes my day, Leslie. I am so glad you enjoy the drumsticks. We love this marinade also. I love the swap of soy sauce for the worcesterhsire. I've got to try it. Thank you for coming back and letting me know how the recipe worked for you.
Melanie
Fabulous! Fantastic recipe! Made this last night for my family. Came out so juicy and tasty! Thank you for the recipe!
Eileen xo
Thank you Melanie, so glad you enjoyed the chicken drumsticks.
tracy gold
in the beginning there is no worcestshire sauce...then you added it towards the end of the recipe list...what gives????? i didn't have this at home..you shoiuld give alternatives to such ingredients. Could I use Soy sauce instead???
Eileen xo
Hi Tracy, we apologize for the full list of ingredients is not at the beginning of the recipe. I have added Worcestershire sauce to the list. However, it is listed in the printable recipe card. We frequently update recipes for flavor improvement. The Worcheshire sauce was added to the recipe card and it was an oversight that it was not in the post.
I did delete your recipe rating since you have not made the recipe yet so it is difficult to rate a recipe that you have not tried. I hope you enjoy the chicken. It is quite delicious.
Ida Junk
Can I put these on a rack on top of a foil lined cookie sheet instead of just on the lined cookie sheet? I am wondering if that would require a shorter baking time so as to not burn the drumsticks.
Eileen xo
You can cook the chicken on a rack as well. The chicken should take the same amount of time to bake.Enjoy.
Glenys
Hi Eileen, I am making this recipe this evening, just for me, I am not going to pat dry as I do like the soft juicy chicken, will try to get back to you tomorrow. Glenys.
Ms Jeannine Toopi
yum yummy 😋
Eileen xo
I'm happy you enjoy the chicken, Jeannine. I hope you make it often.
Jazmin
Very nice. My children loved them too. Good make ahead dinner for a weeknight! Thank you
Eileen xo
Wonderful, Jazmin. I'm so glad you and your family enjoy the drumsticks.
L
Oregano is not listed in the ingredients list, but IS listed in the cooking instructions in #1. Added erroneously?
Eileen xo
Oregano is used for the recipe. It is in the recipe card.
Dana
Thanks so much! Your recipe was the first time ever that I made drumsticks - awesome!
Eileen xo
Awesome, Dana.glad you enjoy the drumsticks
Tremaine Harris
Delicious!
Eileen xo
Awesome Tremaine, glad you enjoy the chicken.
Ricky D.
Made this last night substituted Dijon with Emirl’s smooth honey mustard and along with garlic powder added fresh pressed garlic.
My kids are picky so finished off on grill with Guy Fieri KC bbq sauce hoping they wouldn’t dry out .
They stayed juicy and my kids said they were amazing ! Enough said .
Thanks
Eileen xo
Awesome Ricky. So glad you and your family enjoyed the chicken.
Chloe
Can I use maple syrup instead of honey? I want my 10 month old to have this chicken and they aren’t supposed to have honey until 1+years old
Eileen xo
Hi Chloe, absolutely! You can use maple syrup instead of honey. It will add sweetness and also help to caramelize the chicken. I hope you come back and let me know how the recipe worked for you. Enjoy!
Lilian
Making these tonight but wont be eating all at once - what is the best way to reheat from frozen?
Eileen xo
Hey Lilian, I hope you enjoy the chicken. I defrost in the fridge overnight and reheat at a 350°F oven for about 10-15 minutes. If you have a lot of drumsticks to freeze, place them on a tray in the freezer to harden, about an hour and then place in a freezer-safe bag so they don't stick together. You can defrost a few at a time. Let me know if you have any other questions.
Reg
Love this marinade... So easy and the chicken was so delicious... I baked them elevated on a rack so that it would cook in the grease. Our new favourite!!
Eileen xo
Hey Reg, thank you very much for taking the time to let me know how the chicken marinade worked for you. I am thrilled you enjoyed it.
mo
For a finicky child that eats skinless chicken breast only, would the substitution work just fine?
Eileen xo
Hi Mo, absolutely use boneless chicken breasts. I would bake them 10 minutes and flip them another 5-10 minutes until the tenders are at 165 degrees. I'd love to hear how your little one liked the flavor.
Joseph G. Fabbro
Super juicy and really flavorful I did mustard not dijon but man oh man very good
Eileen xo
Fantastic Joeseph, I am so happy you enjoyed the recipe. I have got to tell you, last week I did the same and used mustard, loved it too. Thank you so much for taking the time to let me know you enjoyed the recipe. I really appreciate it.
Topaz
This was great. I only marinated for 2 hours, and I'd definitely marinate longer next time so the flavor penetrates more (we also had very large drumsticks). I also made the marinade directly in the resealable gallon bag by draping the bag over a 2 cup measuring cup (like a trash can liner)--one less dirty dish! After putting the chicken in the oven, I cut up a butternut squash and put it in the bag of marinade, and then roasted it.
Ro
Can you use maple syrup instead of honey. Just wondering.
Eileen xo
Hi Ro,
Absolutely, you can use maple syrup. Enjoy!
Norma J Berumen
Have you tried Air Frying the chicken?
Eileen xo
Hi Normaa, I haven't made this particular recipe in the air fryer. I will have to try it. They would be great in the air fryer. Let me know if you make them. I will update the recipe after I make these in it too.
Maman de sara
We love chicken drumsticks. I always make them with different marinade and I should try yours this time. These drumsticks look yummy.
Eileen xo
Thank you! I hope you enjoy these drumsticks as much as my family!
Colleen
Everyone loves drumsticks at my house, so it's great to find one more marinade to use for them. Thanks!
Eileen xo
The marinade is a favorite of my families!I am glad you enjoy the recipe!
Jacqueline Debono
These drumsticks look and sound delicious. I love the marinade. We much prefer dark chicken meat to breast so thighs and drumsticks are what we eat most. Can't wait to try this!
Eileen xo
Jacqueline, I am glad you enjoy the drumsticks! This is one of my favorite marinades!
Bill B
I just made the marinade. I'm looking forward to introducing this to my family tonight. I have a question. Why do we pat them dry? Doesn't that remove some of the marindae?
Thank you,
Bill
Eileen xo
Hi Bill, enjoy the chicken drumsticks. The reason I pat the chicken dry is to ensure the chicken gets crispy when they bake. The chicken won't lose flavor because it is marinated and the flavors are in the chicken. If you have any other questions, please let me know. I hope you enjoy the recipe!
Monica
These are amazing! My husband really prefers dark meat, so thighs and drumsticks are always a safe bet in my house, but the marinade is really next level. Perfect dinner!
Eileen xo
Awesome Monica! So happy your husband enjoys the marinade!
Michael S.
This was an amazing recipe. I marinated it overnight, the chicken was so juicy. I did increase the garlic powder, onion powder and tweaked it to my families taste. Will definitely make it again. Thank you for sharing it with us, Eileen!
Eileen xo
I am so glad you and your family enjoyed the chicken marinade Michael!
Christina
What a delicious recipe! I'll be making this again and again!
Eileen xo
Awesome Christina! So glad you enjoy the recipe!
Dannii
These are always a favourite on our BBQ in the summer.
Eileen xo
So happy to hear you enjoy the marinated chicken legs!
Marie
My family would love these chicken drumsticks. They look so crispy on the outside and full of tasty flavours.
Eileen xo
Thank you Maria! I hope your family enjoys the drummies!
Tisha
These look so incredibly flavorful and so easy to make!
Eileen xo
They are so easy to make Tisha! I hope you enjoy them often!
Jillian
These look finger licking good! Marinating is the key to a flavorful, mouthwatering dish like this one!
Eileen xo
Thank you so much Jillian! I agree, marinating is the key!
Kristina
What great tips to make these drumsticks even more perfect! These look like they have so much flavor and so crisp on the outside!
Eileen xo
Thank you Kristina! I am happy you like the recipe! Glad you like the tips!
Jersey Girl Cooks
These look delicious! My family will love them.
Eileen xo
Thank you so much! I hope your family enjoys the drumsticks!