Garlic Butter Chicken Drumsticks
Juicy, fall-off-the-bone chicken drumsticks roasted in garlic butter until the skin is golden and crispy. Simple, affordable, and endlessly satisfying.
Instructions
Instructions
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Preheat the oven. Set to 220°C (425°F). Place a cast iron skillet or baking tray in the oven while it heats.
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Make the garlic butter. Mix softened butter with minced garlic, lemon juice, salt, and pepper in a small bowl.
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Prep the drumsticks. Pat drumsticks completely dry with paper towels — this is the key to crispy skin. Season generously with salt and pepper.
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Coat with butter. Rub the garlic butter all over the drumsticks, getting it under the skin where possible.
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Roast. Place drumsticks on the hot skillet, spacing them so they’re not touching. Roast for 40-45 minutes, turning once halfway through, until the skin is deeply golden and crispy. Internal temperature should reach 74°C (165°F).
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Rest and serve. Let rest for 5 minutes. Spoon any pan juices over the top and garnish with parsley if using.
Tips
- Dry skin = crispy skin. If you have time, pat them dry and leave uncovered in the fridge for a few hours before cooking. The drier the skin, the crispier the result.
- Don’t crowd the pan. Give each drumstick space so the hot air can circulate. Crowding steams the skin instead of crisping it.
- Use the pan drippings. The garlic butter and chicken fat left in the pan is incredible spooned over vegetables or used to baste eggs.
- Budget-friendly. Drumsticks are one of the cheapest cuts available and one of the most flavourful thanks to the bone and skin.
Why This Works
Roasting at high heat renders the fat under the skin quickly, creating a crispy exterior while the bone conducts heat inward, keeping the meat juicy. Garlic butter bastes the chicken as it melts, adding flavour without any complexity. Sometimes the simplest methods produce the best results.