This Drumsticks Recipe is packed full of flavour thanks to freshly minced garlic and grated parmesan cheese. It’s low carb, keto friendly and with no marinating time required, makes the perfect weeknight dinner!
There are a few things I allllways have stocked up in my freezer. You know, for the days I don’t feel like cooking or even feel like thinking about what to cook. For the busy ones, where I don’t have the time to cook an elaborate or fancy meal. Or the days when I just want something that is super simple to make but yet can still be transformed into something delicious. Do you hear that? It’s chicken drumsticks calling.
Chicken drumsticks are a funny part of the chicken to work with. You see, you really gotta cook them properly in order to enjoy them or you’ll be stuck chewing on tough tendons. Trust me. I spent years of my life wondering why every single chicken drumstick I’ve ever purchased – whether it be from the local butcher or the grocery store down the street – all had these tendon muscles on the back half of the drumstick making them nearly impossible (and definitely the least bit enjoyable) to eat. Turns out… I was just cooking them wrong.
IMHO you reallllly gotta give drumsticks longer time than you ever think they’ll need (40-60 minutes, my friends) and so long as you’ve seasoned them to perfection like we do in this recipe, you’ll be eating flavourful and tendon-less chicken drumsticks for the rest of your days!
WHAT YOU NEED TO MAKE THIS KETO FRIENDLY DRUMSTICKS RECIPE
The best part about chicken drumsticks is that you really don’t need any fancy ingredients or spices to make them shine. This garlic and parmesan version not only proves exactly that but it’s absolutely packed with flavour. Let’s get into the exact ingredients you’ll need in a little bit more detail down below:
- Chicken Drumsticks: Provide a flavourful and juicy base for the recipe. Use bone-in and skin-on drumsticks for best and most flavourful results. Try to go for drumsticks that are all similar in size to promote even cooking in the same amount of time. RECIPE NOTE: You can experiment with this recipe using different parts of the chicken. The garlic parmesan seasoning would work well with thighs, breast, legs or even on a whole chicken.
- Garlic: Adds a pungent and aromatic flavour to this drumsticks recipe. I like using fresh minced garlic. However, if all you have on hand is garlic powder, use 1 teaspoon instead of the 3 fresh cloves.
- Parmesan Cheese: Adds a nutty and savoury taste to these baked chicken drumsticks. Freshly grated parmesan cheese (that you grate yourself) works best in this recipe as it provides the perfect flavour and texture.
- Olive Oil: A heart-healthy fat source that is perfect for those following a Keto diet. It adds richness to the dish and helps in achieving a crispy texture during baking. As always, good quality and extra virgin work best in this recipe. However, feel free to use a different kind of oil instead (such as avocado) if you prefer.
- Oregano: Infuses a Mediterranean herb flavour which complements the overall taste of the dish. Dried oregano works best in this recipe.
- Thyme: Adds herbal and Earthy notes to the dish. Dried thyme works best in this recipe.
- Paprika: Adds a mild, smoky flavour and a touch of vibrant color to the drumsticks. Try using smoked paprika instead of regular to really emphasize on the smokiness.
- Salt and Pepper: Brings out the natural flavours of the ingredients and allow you to customize the dish to your taste preferences.
HOW TO MAKE GARLIC PARMESAN BAKED CHICKEN DRUMSTICKS (KEY TIPS)
You can find full instructions for how to make this keto friendly drumsticks recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Before coating the drumsticks, make sure to pat them dry with a clean paper towel to absorb any excess moisture. This not only helps the seasoning mixture adhere better but it promotes crispiness during baking.
- Use fresh and good quality parmesan cheese. Opt for freshly grated Parmesan cheese for the best flavour. Avoid pre-grated varieties, as they may contain anti-caking agents that can affect the texture of the coating.
- Mix all of the seasonings with the oil, garlic and parmesan before adding it to the chicken to coat. This ensures that all of the flavours will get evenly distributed over the chicken.
- Ensure you evenly coat each drumstick with the Parmesan and herb mixture. This ensures consistent flavour and a well-balanced taste in every bite. EXTRA TIP: Don’t be afraid to use your hands and really get in there. The other biggest factor to cooking chicken drumsticks you actually want to eat besides cooking them long enough and properly is to ensure that you season them very well, including (and especially!) underneath the skin!
- Use a wire rack on top of the parchment lined baking sheet if you have one. Elevating the drumsticks on a wire rack allows air to circulate around the chicken, promoting even cooking. This helps the drumsticks cook uniformly and ensures a crispy texture. However, if you don’t have a wire rack on hand, just use a parchment lined baking sheet and remember to flip the chicken drumsticks halfway through cooking.
- Check for doneness. All ovens are different and therefore, cooking times may vary. Use a meat thermometer to help you check the internal temperature of the chicken. It should reach 165°F (74°C) when the drumsticks are ready to eat. EXTRA TIP: While meat thermometers are great and all, also use your very own eyes! As mentioned earlier, chicken drumsticks have tough tendons that will not be enjoyable to eat unless the chicken is cooked properly. You will start to see the tendons break from the bone the longer you cook the chicken. Once you start seeing that separation, the chicken is ready to eat. EXTRA EXTRA TIP: Check on the chicken drumsticks after the first 30 minutes of baking. If the seasonings seem to be burning or the drumsticks look like they’re browning too quickly, loosely cover the tray with foil and keep cooking until they are cooked through.
FREQUENTLY ASKED QUESTIONS
While flipping drumsticks in the oven is not strictly necessary, doing so can help ensure even cooking and a more uniformly crispy exterior. If you choose not to flip the drumsticks, they will still cook through and develop a nice texture, especially if you’re using a wire rack on top of a baking sheet. However, I recommend flipping them halfway through cooking if you’re not using a wire rack on top of a baking sheet.
The cooking time for chicken drumsticks can vary depending on the oven temperature, the type of oven you’re using and the size of your drumsticks. In general, at a temperature of 400°F (200°C), you can expect drumsticks to take approximately 40 minutes to cook. Use a meat thermometer to check for doneness as it will register at 165°F (74°C) when the drumsticks are ready to eat.
Several factors can contribute to chicken drumsticks turning out tough instead of tender. Here are some common reasons: not patting the chicken dry before beginning to absorb the excess moisture, not cooking them long enough to break down or separate the tough tendons from the bone or cooking them too long which results in dry or tough meat.
If stored in an airtight container, cooked chicken drumsticks will last for up to 4 days in the fridge. To reheat, simply do so in an 350° oven or air fryer until heated through. Keep in mind though, that the texture and crispiness of the skin might change over time.
- 2 pounds Chicken Drumsticks
- 2 tbsp Extra Virgin Olive Oil
- 3 Cloves Garlic, minced
- 1/2 cup Parmesan Cheese, freshly grated, more for topping
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Paprika
- Salt and Pepper, to taste
- Fresh Chopped Parsley, for garnish, optional
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. If you have a wire rack, place it on top of the lined baking sheet.
- Pat the chicken drumsticks dry with clean paper towel to absorb the excess moisture.
- In a bowl, mix the olive oil, minced garlic, parmesan cheese, oregano, thyme, paprika, salt, and pepper.
- Coat each drumstick with the mixture, ensuring even coverage on all of the drumsticks. I like to use my hands and really get in there, especially underneath the skin! Place the drumsticks on the prepared baking sheet with enough room in between each to breathe.
- Bake for 40-50 minutes* or until the chicken is cooked through and golden brown. Optional: Broil for an additional 2-3 minutes to crisp up the skin. The tendons should be separating from the bone and a meat thermometer should reach 165°F (74°C) when the chicken drumsticks are fully cooked.
- Transfer to a bowl and top with more freshly grated parmesan cheese and fresh chopped parsley, if desired.
I recommend flipping the chicken drumsticks halfway through baking if you're not using a wire rack.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 537Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 299mgSodium: 523mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 58g
Nutrition is only an estimate and calculated using Nutritionix.
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