Ingredients:

  • 8 Chicken Drumsticks (approx. 2 lbs / 900g)
  • 2 tablespoons Paprika (30 ml)
  • 1 tablespoon Garlic Powder (15 ml)
  • 1 tablespoon Onion Powder (15 ml)
  • 1 teaspoon Dried Thyme (5 ml)
  • 1 teaspoon Dried Oregano (5 ml)
  • 1 teaspoon Salt (5 ml)
  • ½ teaspoon Black Pepper (2.5 ml)
  • ¼ teaspoon Cayenne Pepper (optional, 1.25 ml)
  • 2 tablespoons Olive Oil (30 ml)

Instructions:

  1. Pat the chicken drumsticks dry with paper towels. (Crucial for crispy skin!)
  2. In a large bowl, combine all the spice rub ingredients.
  3. Drizzle the olive oil over the drumsticks and toss to coat. Add the spice rub and toss until each drumstick is evenly coated.
  4. Line a baking sheet with foil or parchment paper (optional) and arrange the drumsticks in a single layer, ensuring they are not overcrowded.
  5. Bake in a preheated oven at 400°F (200°C) for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork or knife.
  6. For extra crispy skin, broil on high for the last 2-3 minutes, watching carefully to prevent burning (optional).
  7. Let the drumsticks rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in juicier chicken.