Oven-Roasted Chicken Drumsticks
Oven-Roasted Chicken Drumsticks deliver juicy meat under beautifully crisp, browned skin, perfumed with garlic-infused olive oil and fresh rosemary. The brief brine keeps the chicken tender while the herb and pepper finish adds a clean, aromatic bite. Serve for a cozy weeknight dinner or a casual gathering where simple, bold flavors shine.
- Prep15 mins
- Cook35 mins
- Serves4
- DifficultyEasy
- 1
Place the chicken legs in a medium bowl.
- 2
Stir the water and salt together in a separate bowl until the salt dissolves. Pour the salt water over the chicken legs, cover, and refrigerate for at least 1 hour or up to 24 hours.
- 3
When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to hold the chicken legs without crowding, about 8 inches square.
- 4
Drain the chicken legs and pat them dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place them in the prepared pan.
- 5
Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- 6
Arrange on a platter and garnish with a rosemary sprig. Serve warm.
- Calories 361.05 kcal Moderate
- Protein 38.52 g Good Source
- Carbs 12.15 g Moderate
- Total Fat 17.33 g High
- Saturated Fat 2.85 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 124.17 mg High
- Sodium 208.23 mg Moderate
- Fiber 5.84 g Good Source
- Sugar 10.27 g High
- Added Sugar 9.92 g Moderate
- Calcium 27.25 mg Low Source
- Iron 0.92 mg Low Source
- Potassium 624.87 mg Moderate
- Vitamin A 26.63 mcg_rae Low Source
- Vitamin C 0.53 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.