• 8 chicken drumsticks (about 2 pounds)
  • 2 tablespoons olive oil
  • Seasonings:
  • 1 teaspoon of sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • ¼ teaspoon chilli powder
  • 1 teaspoon onion powder


Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Using aluminium foil, line a baking sheet and lightly spray with non-stick cooking oil. And set aside.

Step 3: Pat dry the drumsticks with a paper towel. Into a bowl or resealable plastic bag, place the drumsticks. Add in the oil and toss to coat the drumsticks.

Step 4: Combine the seasonings ingredients (sea salt, ground black pepper, garlic powder, smoked paprika, chilli powder, and onion powder) in a small bowl. Add this with the drumsticks and toss to coat.

Step 5: On the prepared baking sheet, transfer the drumsticks. Bake in the preheated oven for about 40 to 45 minutes or until the internal temperature of the drumsticks reaches 165 degrees or higher.


The recommended internal temperature of the chicken is 165 degrees F but cook them some more if you prefer a fall off the bone tender and juicy chicken. For leftovers, keep them in the fridge for up to 4 days, but the skin won’t be as crispy. What I normally do is remove the meat off the bone and make them into an easy sandwich or salads for lunch.