Description
Crispy and juicy butterfly chicken drumsticks seasoned with garlic, paprika, thyme, and oregano, roasted at high heat for maximum flavor and golden brown skin. A simple technique that delivers bold, restaurant style results at home.
Ingredients
Scale
- 8 chicken drumsticks, about 2 pounds
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or place a wire rack on top.
- Using a sharp knife, cut along one side of each drumstick down to the bone and gently open the meat so it lays flatter.
- Pat the drumsticks dry with paper towels.
- In a bowl, mix olive oil, minced garlic, paprika, salt, black pepper, dried thyme, and dried oregano.
- Rub the seasoning mixture evenly over each drumstick, coating all sides.
- Arrange the drumsticks in a single layer on the prepared baking sheet.
- Roast for 35 to 40 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Optional, broil for 2 to 3 minutes at the end for extra crispiness.
- Let rest for 5 minutes before serving.
Notes
- Patting the chicken dry helps achieve crisp skin.
- Do not overcrowd the pan to allow proper browning.
- Use a meat thermometer to ensure accurate doneness.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 2 drumsticks
- Calories: 380
- Sugar: 0g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 155mg