Crispy Lemon Pepper Chicken Drumsticks

Lemon pepper chicken drumsticks with fresh thyme, lemon zest, and lemon wedges.

Crispy Lemon Pepper Chicken Drumsticks

Lemon pepper chicken drumsticks bake up with crispy golden skin, juicy meat and bold, fresh flavour, all without store bought seasoning.

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Ingredients

3 pounds chicken drumsticks (about 10 to 12 drumsticks)
1 tbsp baking powder
1 tsp salt
2 tsp freshly cracked black pepper
1 tbsp fresh lemon zest
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
2 tbsp extra virgin olive oil
1 tbsp butter melted
1-2 tbsp fresh lemon juice for finishing
fresh thyme for garnish, optional
lemon wedges for serving, optional

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and place an oven safe wire rack on top, if using.
Pat the drumsticks very dry with paper towels. Removing as much surface moisture as possible helps the skin get crispy.
In a small bowl, combine the baking powder, kosher salt, black pepper, lemon zest, garlic powder, onion powder and paprika.
Add the chicken to a large bowl. Drizzle with the olive oil and melted butter and toss to coat. Sprinkle the seasoning mixture over the drumsticks and toss again until evenly coated.
Place the drumsticks on the prepared baking sheet with space between each one so they roast rather than steam.
Bake for 40 to 45 minutes, flipping halfway through, until the skin is deeply golden and crispy. Chicken is safe at 165°F, but drumsticks become especially tender and juicy around 175°F to 185°F.
Remove the drumsticks from the oven and immediately squeeze the fresh lemon juice over top. Garnish with fresh thyme and serve with lemon wedges, if desired.

Notes

Use baking powder, not baking soda. Baking soda can leave the chicken with an unpleasant taste.

Watch the lemon juice. Add it to the finished drumsticks to keep that fresh citrus punch without softening the crispy skin.

Check the thickest drumstick. Aim for 175°F to 185°F for especially tender, juicy dark meat, making sure the thermometer doesn’t touch the bone.

Broil for extra crunch. If the chicken is cooked but the skin needs a little more colour, broil for 1 to 2 minutes, watching it closely.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer rather than the microwave for the best skin.

Brighten leftovers with fresh lemon. A quick squeeze after reheating wakes the lemon pepper flavour right back up.

Nutrition