Lemon Pepper Drumsticks
These Lemon Pepper Drumsticks are easy to love! Made with just 6 wholesome ingredients and only about 5 minutes of active time, it is hard to beat this fresh and flavorful meal.
Servings: 10 Drumsticks
Calories: 155kcal
Equipment
- Grater
- Knife
- Cutting board
- Lemon juicer
- Ziploc bag
- Sheet pan with fitted baking rack
- Tin foil
- Basting brush
Ingredients
- 3 lbs Chicken drumsticks about 10-12 drumsticks
- ¼ cup Lemon juice juice from 1 large lemon
- 2 tablespoon Lemon zest zest from 1 large lemon
- 2 tablespoon Olive oil
- 2 teaspoon Kosher salt
- 2 teaspoon Salt-free lemon pepper seasoning
- 1 tsp Garlic powder
Instructions
- Juice and zest the lemon into gallon size Ziploc bag. You should have about ¼ cup of juice and 2 tablespoons of zest from 1 large lemon.
- Add the olive oil, kosher salt, salt-free lemon pepper and garlic powder to the bag. Seal the bag and shake to mix.
- Remove the chicken legs from the package and pat dry with a paper towel. Place drumsticks in the Ziploc bag along with the marinade. Seal the bag and gently massage the drumsticks in the marinade. Place the sealed bag in the fridge for at least 1 hour or up to overnight.
- After the chicken has marinated, preheat the oven to 425 F. Line a sheet pan with tin foil and place a fitted wire baking rack on it. Spray the rack with cooking oil to prevent sticking. If you do not have a wire rack, you can use a sheet of parchment paper on top of the tinfoil.
- Place the drumsticks on the wire rack, alternating the direction they are facing and leaving at least 1 inch between each piece. Baste the chicken with some of the leftover marinade if you see any dry spots.
- Place the chicken in the oven and bake for about 35 minutes or until the chicken reaches an internal temperature of 165 F (avoid touching the bone when testing the temperature). Cooking time can range from 30-40 minutes depending on size of the drumsticks.
Notes
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- Don't skip the marinade time for maximum flavor.
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- Baste the drumsticks with any extra marinade once they are transferred to the sheet pan to ensure you get flavorful, crispy skin.
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- Leave space between the drumsticks to allow for even cooking.
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- If you do not have a wire rack, parchment paper can be used to cook the chicken on. The chicken skin will stick if cooking directly on the foil.
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- If the outside of the chicken is getting too dark before the internal temperature reaches 165 F, you can tent the pan with tinfoil.
Nutrition
Serving: 1drumstick | Calories: 155kcal | Carbohydrates: 2g | Protein: 17g | Fat: 9g | Fiber: 1g
