These roasted chicken drumsticks are moist and soft thanks to a marinade of olive oil, lime juice, garlic, and spices. Even the pickiest eaters will love this recipe!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
Ingredients
- ¼ cup olive oil
- 1 large lime, juiced, or more to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- ½ teaspoon ground black pepper
- 10 skinless chicken drumsticks
Instructions
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours and preferably overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Meanwhile, line a baking sheet with aluminum foil. Remove drumsticks from marinade, shake off excess, and arrange on the baking sheet. Discard remaining marinade. Let chicken come to room temperature until the oven has preheated.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 81 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and easy to make. I don’t feel like the seasoning was quite strong enough to really impart much flavor into the chicken, even after adding some salt and marinating for 4-6 hours. It probably could’ve used more seasoning and marinating for 24+ hours. The kids liked it, though!
Flavorful, tasted good.
I was excited to try this marinated because of the lime. I had marinated the chicken 24+ hours and still thought the chicken lacked flavor. It had a slight hint of lime flavor but nothing else. We ended up seasoning with a hickory chicken seasoning at the table to give it flavor.
My fiance loved it and said to keep this in my recipe file!
What a great way to bake chicken! I followed recipe to a T. And I thought it was great. Next time I will add a pinch of salt onto each chicken. I feel like that was missing. My kids are without complaints and husband loved. I’ll save this for the books.
Four stars only because the lime flavor did not come through at all. Also, my chicken gave up so much liquid that the meat ended up steaming instead of getting a crisp skin. I may try it again with more lime juice and baking the chicken on a rack. Oh, also, I added some salt to the marinade, at the suggestion of several other users. I think the salt was a good addition.
Excellent and so easy! I followed the recipe as written, but subbed fresh garlic and parsley. It came out delicious! Even my picky eater loved them.
Tasty.
This dish was great! Now, because I didn’t look closely enough at the directions, I did some things differently. First, I used thighs, because, well…COVID. I made the marinade following others recommendations to increase the spices, lime juice and zest. And, because I’m a lazy cook, tossed it in the slow cooker right away for 5 hours on low. Came out great!
I followed the recipe except for the chili, as it gives me intense heartburn. My husband loved this meal. Will make this meal again. Thank you for sharing your ideas.
Made no changes. Cooked faster than I was expecting though so didn’t have anything to baste the second side. But really great flavor!
Great legs! The only change was I zested the lime plus the juice
Delicious, & very easy to prepare. A TERRIFIC departure from Lemon Chicken, which has been around for a while. Loved it, & I didn’t change a thing.
Made as written. Marinated overnight. Would make again but would add more lime and try fresh garlic.
Delicious, will make again!
I absolutely love this recipe. I marinated over night and I had to cook way longer than it called for but it still came out juicy and so much flavor!!!! It was even great as a left over for a salad!!!!!
l made it exactly like it’s written. Everyone enjoyed it. A family concensus was it needed more heat and some salt. Next time a 1/2 to 1 tsp.cayene pepper some salt and done on the grill should put it over the top!
THIS IS SO GOOD!!! I don’t care for drumsticks usually but this is great. I doubled the sauce recipe. I didn’t even marinate it and it was still fabulous! Good job!
Used thighs instead of drumsticks. Will make it again.
I made this and marinaded for just a couple of hours and it was so so yummy! I followed the recipe as far as a lot of the spices but instead of chili powder I used Valentina Chili Lime powder. I used a 1/3c. of the oil, 3 chunks from a garlic clove (minced), 1 tsp. of paprika, 1 tsp. of salt, and I zested and squeezed (and got as much out of as I could, insides and all) 2 limes. When I put the chicken on a foiled pan, I scooped out all those good hunks and chunks of stuff from the bag and spooned on top! That’s where all your flavor is! I used the same temperature, and cooked them until they almost looked like they were going to maybe burn and then broiled on high for 3 minutes so they looked roasted and crispy!! Made easy elotes for the side and it was Aaah-mazing!!!!
It’s really good! I didn’t use the chili powder but I used a TBSP of Worcestershire sauce.