Honey Herb Chicken Drumsticks
Juicy, herb-seasoned chicken drumsticks finished with a drizzle of honey for a simple weeknight favorite.
Equipment
- Large resealable plastic bag or large mixing bowl
- Rimmed baking sheet or roasting pan
- Parchment paper or aluminum foil (optional)
- Oven
- Tongs
Ingredients
- 3 to 4 lb bone-in, skin-on chicken drumsticks
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp Italian seasoning or Herbs de Provence or other seasoning blend
- 1 Tbsp garlic powder
- 2 tsp sea salt or to taste
- 2 to 3 Tbsp honey for serving/drizzling
Instructions
- Combine the oil, Italian seasoning, garlic powder, and sea salt in a large resealable plastic bag or mixing bowl.
- Add the drumsticks to the bag or bowl, seal or cover, and shake or toss until all pieces are evenly coated with the seasoning mixture.
- Refrigerate the coated drumsticks for at least 15 minutes, or ideally several hours and up to 24 hours, to marinate.
- When ready to cook, preheat the oven to 450°F (230°C).
- Arrange the marinated drumsticks in a single layer on a rimmed baking sheet or roasting pan; line the sheet with parchment or foil or spray it if desired to prevent sticking.
- Bake for about 20 minutes, until the chicken is golden brown and cooked through.
- For crispier skin, move the baking sheet to the second-from-top oven rack and broil for 5 to 8 minutes, watching closely to avoid burning.
- Remove the drumsticks from the oven, drizzle each with 2 to 3 tablespoons of honey total (adjust to taste), and serve.
Notes
- You can use Herbs de Provence or any seasoning blend you prefer.
- Marinate up to 24 hours for more flavor.
- Line the baking sheet with parchment or foil to prevent sticking.
- Broil briefly to crisp the skin, watching carefully to avoid burning.
- Adjust honey amount to taste when serving.