Ingredients:

  • 6 large Chicken Drumsticks (about 2.5 lbs total)
  • 1 Tablespoon Olive Oil or Avocado Oil
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Kosher Salt (divided)
  • 1 Teaspoon Black Pepper (freshly ground)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Dried Thyme
  • 1/4 Teaspoon Cayenne Pepper (optional, for heat)
  • 1 Teaspoon Baking Powder (Aluminum-free; optional, for maximum skin crispiness)

Instructions:

  1. Adjust the oven rack to the center position and preheat the oven to 400°F (200°C). Remove the chicken legs from the packaging and thoroughly pat every surface of the drumsticks completely dry using paper towels.
  2. Lightly toss the dried chicken legs with the olive oil in a large bowl. Place the drumsticks directly onto a wire rack set over a baking sheet, ensuring there is space between each piece.
  3. Combine the smoked paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper (and baking powder, if using) in a small bowl. Sprinkle the rub generously over all sides of the chicken legs and gently press the seasoning into the meat.
  4. Place the prepared baking sheet into the preheated 400°F (200°C) oven. Bake for 20 minutes without turning.
  5. After 20 minutes, carefully flip the drumsticks using tongs. Continue baking for an additional 15 to 20 minutes, or until the internal temperature reaches 175°F to 185°F (80°C to 85°C) when checked in the thickest part of the leg, avoiding the bone.
  6. Transfer the chicken legs to a clean platter. Allow them to rest loosely tented with foil for 5 to 7 minutes before serving hot.