Name: Paprika Baked Chicken Drumsticks
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 10 chicken drumsticks; 3 Tablespoons olive oil; 3 teaspoons paprika; 2 cloves garlic (crushed); zest of 1 lemon; salt (to taste)

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These garlic paprika baked chicken drumsticks are a breeze to prepare, making them a go-to for busy families. I especially love baked chicken drumsticks because you can simply pop them in the oven and let them cook without the need for constant attention—a real advantage when managing young children, Let's face it if you have young kids, stirring at a hot stove can be tricky sometimes!

Hand holding up a glossy sticky drumstick above a white baking dish with cooked chicken drumsticks inside.

Table of Contents

Why Busy Parents Love This Recipe

Simplicity at Its Best: With just five ingredients, this gluten-free recipe is straightforward and quick to assemble.
Hands-Off Cooking: Baking in the oven allows you to "set it and forget it," freeing up time for other tasks.
Dietary Friendly: This versatile recipe caters to various dietary needs—it's free from eggs, dairy, and gluten, and aligns with Paleo, Keto, and Whole30 lifestyles.

Ingredients You Will Need

Ingredients for paprika chicken drumsticks on benchtop with text overlay.

Ingredient Notes and Substitutes

Chicken Drumsticks: If drumsticks aren't available or preferred, bone-in, skin-on chicken thighs or wings can be used. Adjust cooking times accordingly, as thighs may require a bit longer, while wings might cook faster.
Paprika: Paprika provides vibrant color with minimal heat. This recipe works well with both sweet and smoked paprika. Sweet paprika offers a mild, peppery flavor, while smoked paprika imparts a stronger, smoky taste. If your family isn't accustomed to smoked paprika, starting with sweet paprika could be best.
Garlic: If fresh garlic isn't on hand, 1 teaspoon of garlic powder per clove can be used.
Lemon Zest: To make the dish even more kid-friendly, you can omit the lemon zest. Alternatively, lime zest can be used, or 1-2 teaspoons of lemon or lime juice can provide a similar tang, though it will add moisture to the marinade.

Baked Chicken Drumsticks Step-by-step instructions

Below are illustrated step-by-step instructions to make my Paprika Chicken Drumstick recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Preheat the oven to 200 degrees celsius approx 400 Fahrenheit

Line a roasting pan with baking paper (you don't have to but it does make clean up easier)

Place the drums in the roasting pan, keep them single layer with just a little space between each

Nine chicken drumsticks inside a white oven dish lined with baking paper on benchtop.

Step two: In a small bowl whisk together the marinade, oil, paprika, garlic, lemon rind and salt (you can use a whisk or fork, you just want it well combined

Pour the marinade over the drums, I use a brush to spread it evenly

Nine chicken drumsticks inside a white oven dish lined with baking paper, hand holding a basting brush covering drumsticks with paprika mixture.

Step three: Bake in the hot oven for 45 mins, if you like a crispier skin, at the 40 min mark baste the drums with the pan juices and pop your oven on grill for the final 5 mins of cooking

Nine cooked chicken drumsticks with sticky glossy paprika sauce on top inside a white oven dish lined with baking paper.

Enjoy!

Top Tips

Here is how you can make these Baked Chicken Drumsticks perfectly every time!

Here is how you can make these chicken drumsticks perfectly every time!
Pat Dry Before Marinating: If your drumsticks are moist after unpacking, use a paper towel to pat them dry. This ensures the marinade adheres better and promotes crispier skin.
Preheat to the Right Temperature: Always preheat your oven to 200°C (400°F) before cooking. A hot, properly preheated oven is essential for even cooking and achieving the desired texture.
Achieving Crispier Skin:
Baste and Grill: At the 40-minute mark, baste the drumsticks with pan juices and switch your oven to the grill (broil) setting for the final 5 minutes. This enhances the skin's crispiness.
Use a Baking Rack: Placing the drumsticks on a baking rack set over a lined baking sheet allows hot air to circulate evenly, resulting in crispier skin all around.
Avoid Overcrowding: Arrange drumsticks in a single layer with space between each piece. Overcrowding can lead to uneven cooking and less crispy skin.
Use a Meat Thermometer: Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). However, for more tender meat, some chefs recommend cooking dark meat portions like drumsticks to 185-195°F (85-90°C), as this higher temperature breaks down collagens, resulting in "fall-off-the-bone" tenderness.
Rest Before Serving: After removing from the oven, let the drumsticks rest for a few minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
Generous Seasoning: Don't hesitate to season your drumsticks liberally. You can also enhance flavor and moisture by marinating or brining them a few hours before baking

Hand holding up a glossy sticky drumstick above a white baking dish with cooked chicken drumsticks inside, bowl of cooked broccoli florets and four corn on the cob on a plate.

How to Make This Recipe Suitable For Baby Led Weaning

If you are serving these baked chicken drumsticks to your baby the first thing to do is to skip the salt when cooking.

Once cooked and cooled, remove the skin, cartilage, and any small bones, especially the sharp pin bone near the main bone.

Offer the prepared drumstick to your baby, allowing them to grasp the bone and explore the meat's texture and flavor. Always supervise your baby during meals to ensure safety.

Cooked chicken drumstick, three pieces of cooked kumara cut by crinkle cutters on baby silicone plate.

White baking dish with cooked chicken drumsticks inside, roasting tray lined with baking paper with crispy homemade potato chips and two small ramekins with aloli and sweet chilli, a bowl of cooked broccoli florets and four corn on the cob on a plate.

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