Garlic Butter Chicken Drumsticks – Juicy, Flavorful, and Easy

Garlic butter and chicken are a classic match for a reason. These drumsticks come out juicy inside, golden on the outside, and full of rich, garlicky flavor. You only need a few basic ingredients and a single pan or baking sheet.

It’s the kind of weeknight dinner that feels special but takes minimal effort. Pair it with a simple salad, rice, or roasted veggies, and you’ve got a complete meal with very little fuss.

Garlic Butter Chicken Drumsticks - Juicy, Flavorful, and Easy

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Chicken drumsticks: 2 to 2.5 pounds (about 8 drumsticks).
• Unsalted butter: 6 tablespoons, melted.
• Garlic: 5–6 cloves, finely minced.
• Olive oil: 1 tablespoon (helps prevent butter from burning).
• Lemon: Zest of 1 lemon + 1 tablespoon juice.
• Fresh parsley: 2 tablespoons, chopped (or 1 tablespoon dried).
• Paprika: 1 teaspoon (smoked or sweet).
• Onion powder: 1 teaspoon.
• Salt: 1 to 1.5 teaspoons, to taste.
• Black pepper: 1/2 teaspoon.
• Optional heat: 1/4 teaspoon red pepper flakes.
• Optional garnish: Extra parsley and lemon wedges.

Instructions

 

• Prep the drumsticks: Pat the chicken dry with paper towels. This helps the skin crisp. If there’s excess skin or loose fat, trim it.
• Preheat your oven: Heat to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top for better air circulation. If you don’t have a rack, lightly oil the foil.
• Make the garlic butter: In a small bowl, whisk melted butter, olive oil, minced garlic, lemon zest, lemon juice, parsley, paprika, onion powder, salt, pepper, and red pepper flakes if using.
• Coat the chicken: Place drumsticks in a large bowl. Pour about two-thirds of the garlic butter over them and toss to coat evenly. Reserve the remaining butter for basting.
• Arrange and bake: Place drumsticks on the rack, leaving space between each piece. Bake for 20 minutes.
• Baste and finish: Brush the drumsticks with the remaining garlic butter. Bake another 15–20 minutes, until the skin is deeply golden and an instant-read thermometer reads 165°F (74°C) at the thickest part, not touching the bone.
• Crisp under the broiler (optional): If you want extra-crispy skin, broil for 1–2 minutes, watching closely to avoid burning.
• Rest and serve: Let the chicken rest 5 minutes so the juices settle. Garnish with fresh parsley and serve with lemon wedges.

Why This Recipe Works

This recipe leans on simple flavors that always deliver: butter, garlic, and herbs. The drumsticks cook evenly and stay moist thanks to the higher fat content and the bone.

Melting butter with garlic creates a quick baste that infuses the meat and crisps the skin. A touch of lemon brightens everything and balances the richness. You can make it in the oven, on the stovetop, or in an air fryer, and it turns out great every time.

What You’ll Need

• Chicken drumsticks: 2 to 2.5 pounds (about 8 drumsticks).
• Unsalted butter: 6 tablespoons, melted.
• Garlic: 5–6 cloves, finely minced.
• Olive oil: 1 tablespoon (helps prevent butter from burning).
• Lemon: Zest of 1 lemon + 1 tablespoon juice.
• Fresh parsley: 2 tablespoons, chopped (or 1 tablespoon dried).
• Paprika: 1 teaspoon (smoked or sweet).
• Onion powder: 1 teaspoon.
• Salt: 1 to 1.5 teaspoons, to taste.
• Black pepper: 1/2 teaspoon.
• Optional heat: 1/4 teaspoon red pepper flakes.
• Optional garnish: Extra parsley and lemon wedges.

Step-by-Step Instructions

1. Prep the drumsticks: Pat the chicken dry with paper towels.

   This helps the skin crisp. If there’s excess skin or loose fat, trim it.

2. Preheat your oven: Heat to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top for better air circulation.

   If you don’t have a rack, lightly oil the foil.

3. Make the garlic butter: In a small bowl, whisk melted butter, olive oil, minced garlic, lemon zest, lemon juice, parsley, paprika, onion powder, salt, pepper, and red pepper flakes if using.
4. Coat the chicken: Place drumsticks in a large bowl. Pour about two-thirds of the garlic butter over them and toss to coat evenly. Reserve the remaining butter for basting.
5. Arrange and bake: Place drumsticks on the rack, leaving space between each piece.

   Bake for 20 minutes.

6. Baste and finish: Brush the drumsticks with the remaining garlic butter. Bake another 15–20 minutes, until the skin is deeply golden and an instant-read thermometer reads 165°F (74°C) at the thickest part, not touching the bone.
7. Crisp under the broiler (optional): If you want extra-crispy skin, broil for 1–2 minutes, watching closely to avoid burning.
8. Rest and serve: Let the chicken rest 5 minutes so the juices settle. Garnish with fresh parsley and serve with lemon wedges.

How to Store

• Refrigerate: Cool completely and store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze up to 3 months.

  Thaw overnight in the fridge.

• Reheat: For best texture, reheat in a 350°F (175°C) oven or air fryer until warmed through and the skin re-crisps, about 8–12 minutes. Microwave works in a pinch, but the skin will soften.

Health Benefits

Chicken drumsticks are a solid source of high-quality protein that supports muscle repair and keeps you full. Dark meat contains iron and zinc, which support immune function and energy levels.

Garlic brings natural compounds like allicin, associated with heart health benefits. Using a balanced amount of butter with olive oil adds richness while improving the fat profile. Pair the drumsticks with a fiber-rich side like roasted vegetables or a leafy salad to round out the meal.

What Not to Do

• Don’t skip drying the chicken. Moisture on the surface prevents browning.
• Don’t overcrowd the pan. Space helps the skin crisp instead of steam.
• Don’t cook by time alone. Use an instant-read thermometer to avoid under- or overcooking.
• Don’t let the butter burn. The added olive oil helps, but keep an eye during broiling.
• Don’t forget acid. A splash of lemon brightens the richness of the butter.

Variations You Can Try

• Herb-forward: Swap parsley for thyme and rosemary.

  Add a pinch of dried oregano.

• Parmesan crust: Stir 1/4 cup grated Parmesan into the garlic butter for a savory finish.
• Honey garlic: Add 1 tablespoon honey to the butter mixture. It caramelizes beautifully, so watch the broiler.
• Spicy twist: Add cayenne or use hot paprika. Serve with a spicy yogurt dip.
• Lemon pepper: Increase lemon zest and add 1 teaspoon lemon pepper seasoning; reduce added salt accordingly.
• Air fryer method: Cook at 380°F (193°C) for 22–26 minutes, flipping halfway, until the internal temp hits 165°F.

  Baste with reserved garlic butter in the last 5 minutes.

• Stovetop-to-oven: Sear drumsticks in an oven-safe skillet with a bit of oil until browned, about 6–8 minutes. Add garlic butter, spoon over, and finish in a 400°F oven for 12–15 minutes.

FAQ

Can I use chicken thighs or wings instead?

Yes. Bone-in thighs work very well and cook in a similar timeframe.

Wings cook faster, usually 30–35 minutes at 425°F, so keep an eye on them and baste midway.

Do I have to use a wire rack?

No, but it helps. If you don’t have one, oil the foil well and flip the drumsticks halfway to promote even browning.

Can I make this dairy-free?

Use a dairy-free butter substitute or replace the butter with olive oil. The flavor profile changes slightly, but the garlic, lemon, and herbs still shine.

How do I prevent the garlic from burning?

Mix the garlic into the butter and apply it to the chicken rather than scattering raw garlic on the pan.

Avoid placing garlic directly under high heat during broiling and keep broil time short.

What sides go best with this?

Try roasted potatoes, steamed green beans, lemony broccoli, a crisp salad, or buttered rice. The rich garlic butter pairs especially well with bright, acidic sides.

Can I marinate the drumsticks ahead of time?

Yes. You can coat them with the garlic butter and refrigerate for up to 12 hours.

Bring to room temp for 20–30 minutes before baking for more even cooking.

How do I keep the skin crispy after cooking?

Rest the chicken on a rack, not a plate, to avoid trapping steam. If the skin softens, reheat briefly in a hot oven or air fryer to re-crisp.

Is it okay to reduce the butter?

Yes. You can cut the butter to 3–4 tablespoons and increase olive oil to compensate.

The flavor remains rich, though slightly less indulgent.

What if I don’t have fresh parsley?

Use dried parsley or substitute with dried Italian seasoning. Fresh herbs add brightness, but the dish is still delicious without them.

Can I cook these from frozen?

It’s better to thaw for even cooking and proper seasoning. If cooking from frozen, expect a longer bake time and less browning.

Season halfway through once the surface thaws slightly.

Wrapping Up

Garlic Butter Chicken Drumsticks are simple, satisfying, and versatile. With a handful of pantry staples and a hot oven, you get juicy meat and golden, garlicky skin in under an hour. Keep the core method the same, then tweak the spices or herbs to match your mood.

It’s an easy win for weeknights and a reliable crowd-pleaser for casual gatherings. Serve with a squeeze of lemon, and enjoy every bite.