Oven Baked Chicken Drumsticks

Chicken Drumsticks fresh baked in the oven are bursting through their crispy skin with clear juices and delicious flavor. Quick and easy drumsticks are natures handheld meat on a stick that every one will love. This recipe is kid friendly and is perfect when you are in a hurry but still want something pretty tasty to eat. We really enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have these tender and juicy drumstick on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve these with your favorite bread, vegetable or rice. Thanks for visiting and see you again soon.

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Clean and pat the chicken dry with a paper towel. Coat the leg quarters with olive oil.

n a small bowl: add salt, onion, garlic, pepper, paprika and mix.

Then rub it all over the drumsticks.

Transfer the drumsticks to a baking sheet with a baking rack. Optional: line aluminum foil or parchment paper on the bottom of the sheet for easy cleaning afterwards.

Bake for 40-45 minutes or until the internal temperature reaches 165-170°F. 

Enjoy!

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Oven Baked Chicken Drumsticks

This oven baked crispy Chicken Drumstick recipe is simply delicious.
No ratings yet
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 8
Calories

Ingredients
  

  • 8 chicken drumsticks
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp black pepper

Instructions
 

  • Preheat the oven to 400°F.
  • Clean and pat the chicken dry with a paper towel. Coat the leg quarters with olive oil.
  • In a small bowl: add salt, onion, garlic, pepper, paprika and mix. Then rub it all over the drumsticks.
  • Transfer the drumsticks to a baking sheet with a baking rack. Optional: line aluminum foil or parchment paper on the bottom of the sheet for easy cleaning afterwards.
  • Bake for 40-45 minutes or until the internal temperature reaches 165-170°F.

Serve and enjoy!

    Video

    Keyword baked drumsticks, best baked chicken drumstick, carb free chicken drumsticks, easy baked chicken drumsticks, healthy chicken drumsticks recipe, low carb chicken drumsticks, oven baked chicken drumsticks
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    More Chicken Recipes

    More Main Dish Recipes

    Dutch Oven Whole Chicken with Potatoes & Carrots

    Soft tender Whole Chicken that is melting with delicious juices and succulent flavors. The Dutch oven is a simple old fashioned one pot cooking approach that locks in flavor and maintains texture when following a good recipe like this one. Here the carrots make for a sweet treat and the moist potatoes help stuff away the hunger. I love to pull the lid off like I am presenting a master piece for consumption but this is one of my favorite easy to follow methods of cooking. My family eats a lot of chicken and this little bird however tasty was devoured pretty fast.

    Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and classic tasting Dutch Oven Whole Chicken with Potatoes & Carrots is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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    In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package.

    Clean and rinse then pat the chicken dry with paper towels. Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken.

    Stuff the onion & garlic cloves into the chicken’s cavity. Tie the legs together. Tuck the wings behind the chicken’s back.

    Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth.

    Then place the whole chicken on top of the vegetables. 

    Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin. Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. 

    Remove the dutch oven and let rest at room temperature for 10-15 minutes.

    Serve and enjoy!

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    Dutch Oven Whole Chicken with Potatoes & Carrots

    Good old fashioned whole chicken with potatoes & carrots is a classic entree that is perfect on any occasion.
    No ratings yet
    Prep Time 10 mins
    Cook Time 1 hr 55 mins
    Total Time 2 hrs 5 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 6 QT Dutch Oven

    Ingredients
      

    • 5 – 5 ½ lbs whole chicken
    • 1 onion chopped
    • 4 garlic cloves
    • 1 lb carrots sliced
    • 1 lb yukon gold potatoes chopped
    • 1 cup low- sodium chicken broth

    Seasoning

    • 2 tbsp extra virgin olive oil
    • 1 tbsp salt
    • ½ tbsp garlic powder
    • ½ tbsp onion powder
    • ½ tbsp dried thyme
    • 1 tsp black pepper

    Instructions
     

    • Preheat the oven to 450°F.
    • In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package. Clean and rinse then pat the chicken dry with paper towels.
    • Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken. Stuff the onion & garlic cloves into the chicken's cavity. Tie the legs together. Tuck the wings behind the chicken's back.
    • Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth. Then place the whole chicken on top of the vegetables. DO NOT PUT THE LID ON.
    • Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin.
    • Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. Note: It took me 1 hour and 40 minutes to completely cook my bird.
    • Remove the dutch oven and let rest at room temperature for 10-15 minutes.

    Serve and enjoy!

      Video

      Keyword best dutch oven whole chicken, best dutch oven whole chicken with potatoes and carrots, dutch oven whole chicken, dutch oven whole chicken with potatoes and carrots, easy dutch oven meal, easy dutch oven whole chicken, one pot whole chicken
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      One Pot Recipes

      Chicken Recipes

      One Pan Chicken Leg Quarters with Potatoes and Carrots

      Baked Chicken and vegetables that are saturated with taste that drips from the delicious broth infused ingredients. My favorite part is how simple this is to make ahead of time and reheat for later use. However, I do prefer fresh from the oven because each ingredient still has a unique flavor and texture that sort of diminishes later. But the sweet combination that the stew produces after reheat is pretty darn good also, so you decide and let me know which way you enjoyed yours. We like our hearty meals around here and this one went pretty fast. Fall off the bone tender meat and soft warm vegetables is a nice meal. Recommend adding French bread or corn bread to the table just because you may want to dip your bread in the juices.

      Watch the video and follow the instructions below to have this hearty meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a very easy to make and often very affordable entree that is perfect on any occasion.  Full of flavor, textures that fill your tummy and at a budget price. I hope you enjoy it! Thanks for visiting and see you again soon.

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      Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.

      In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.

      Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.

      Place the seasoned chicken atop the vegetables. Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

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      One Pan Chicken Leg Quarters with Potatoes and Carrots

      Deliciously balanced nutrients in one dish of comforting satisfaction.
      No ratings yet
      Prep Time 10 mins
      Cook Time 50 mins
      Total Time 1 hr
      Course Main Course
      Cuisine American
      Servings 4
      Calories

      Ingredients
        

      • 4 chicken leg quarters
      • 4 tbsp (divided) olive oil
      • 2 tsp paprika
      • 2 tsp salt
      • 2 tsp garlic powder
      • 2 tsp onion powder
      • 1 tsp black pepper

      Vegetables

      • 1 lb potatoes peel & chop into 1"x1"
      • 3 large carrots peel & chop into 1"

      Instructions
       

      • Preheat the oven to 400°F.
      • Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.
      • In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.
      • Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.
      • Place the seasoned chicken atop the vegetables.
      • Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

      Serve and enjoy!

        Video

        Keyword best one pan chicken quarters, chicken quarters with potatoes and carrots, easy one pan chicken quarters, one pan chicken quarters with potatoes and carrots, one pan chicken quarters with vegetables, one pan recipe
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        One Pan/Pot Recipes

        Main Course Recipes

        Air Fryer Buffalo Chicken Wonton

        Air Fryer Buffalo Chicken Wonton are a crispy snack-able that is perfectly delicious as an appetizer or party favor finger food. This is an interesting item that is best enjoyed fresh and hot. The bite pops with flavor and washes down great with a nice cold beverage. They are a bit meticulous to create but not too difficult if you follow the recipe closely. My family gobbled these up. I don’t normally slather my food with ranch but the occasional buttery dip as you go makes these chicken stuffed wontons a very satisfying experience. We enjoyed this recipe and highly recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a plate full of juicy, cheesy chicken wontons with delightfully crunchy shells on your table ready to go. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. For this recipe, I used Buffalo sauce as that is a local favorite but feel free to substitute with your preferred wing inspired flavoring. Thanks for visiting and see you again soon.

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        n a medium size bowl: place the chopped chicken, shredded cheese, sour cream, ranch seasoning, buffalo sauce, & chopped green onions together. Then mix well.

        Place 1 wrapper in your hand. Use the other hand to scoop 1 tsp of the mixture and place it in the center of the wrapper. Then wet (water) around the edges of the wrapper (use your finger). Fold two corners diagonally together, then fold the other two corners together. Finally, press/pinch the wrapper firmly until the wonton corners have completely sealed/joined.

        Preheat the air fryer to 350°F. Coat the basket with cooking spray. Place the first batch of wontons in the basket.

        Air fry for 6 minutes or until lightly golden. 

        Enjoy.

        Dip with ranch or blue cheese sauce.

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        Air Fryer Buffalo Chicken Wonton

        Crispy and crunchy Air Fryer Buffalo Chicken Wontons are addictively delicious.
        5 from 1 vote
        Prep Time 20 mins
        Cook Time 6 mins
        Total Time 26 mins
        Course Appetizer, Snack
        Cuisine American, Asian
        Servings 40
        Calories

        Equipment

        • Air Fryer

        Ingredients
          

        • 2 cups cooked chicken chopped
        • ½ cup buffalo sauce
        • ½ cup shredded mozzarella cheese
        • 2 tbsp ranch seasoning or 1 package
        • 2 tbsp sour cream
        • ¼ cup chopped green onions

        Instructions
         

        • In a medium size bowl: place the chopped chicken, shredded cheese, sour cream, ranch seasoning, buffalo sauce, chopped green onions together and then mix well.
        • Place 1 wrapper in your hand. Use the other hand to scoop 1 tsp of the mixture and place it in the center of the wrapper. Then wet (water) around the edges of the wrapper (use your finger). Fold two corners diagonally together, then fold the other two corners together. Finally, press/pinch the wrapper firmly until the wonton corners have completely sealed/joined. Repeat with the rest of the wontons. You should have about 35-40 wontons. When ready, coat the wontons with cooking spray. [See video for reference]
        • Preheat the air fryer to 350°F. Coat the basket with cooking spray. Place the first batch of wontons in the basket. Air fry for 6 minutes or until lightly golden. (Depending on the size of your air fryer: repeat this step as necessary.)

        Dip with ranch or blue cheese sauce.

          Video

          Keyword air fryer appetizer and snacks, air fryer Buffalo chicken wontons, air fryer wontons, best air fryer Buffalo chicken wontons, Buffalo wontons, easy air fryer Buffalo chicken wontons
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          Air Fryer Recipes

          Appetizer & Snack Recipes

          One Pot Lemon Chicken Leg Quarters with Rice

          Succulent tender chicken leg quarters atop lemon infused rice has never been more user friendly than this recipe. Convenient and affordable this easy to make selection is perfect on any occasion.  The natural flavors of the lemon slices slowly marinate the well seasoned Chicken skin as the rice captures the luscious oils permeating from the meat with a subtle zing from the citrus zest. If you are looking for a one pot delicious recipe, I highly recommend giving this one a try at least once to see for yourself just how delicious it really is.

          Watch the video and follow the instructions below to have a complete ready to serve entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This meal also keeps very well and reheats for later use making it an even better choice for a quick to the table meal with all the preliminaries performed at your leisure. Thanks for visiting and see you again soon.

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          In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.

          Cover the chicken with olive oil & dijon mustard being sure to mix well.

          Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.

          Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent.

          Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

          Slowly pour in the chicken broth.

          Then place the marinated chicken in the pot.

          Cover with sliced lemons.

          Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. 

          Optional for crispy chicken skin:broil on high for 4-5 additional minutes in the oven after the liquid has reduced.

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