Lemon Pepper Chicken Drumsticks Recipe
Dive into a world of flavor with these Roasted Lemon Pepper Chicken Drumsticks! Made in just 5 minutes of active cooking time (the oven does the rest!), they’re a great way to use budget-friendly chicken drumsticks or legs. This dish combines the tangy zest of lemon and the warm, spicy notes of black pepper to create a delicious anytime dinner the entire family will love.
Equipment
- Sheet Pan quarter sheet
- mixing bowl
- spatula
- Tongs
- measuring cups and spoons
- knife and cutting board for lemon
Ingredients
- 1 lb chicken legs approx 5 legs
- 1 tablespoon lemon pepper seasoning any brand
- 1 tablespoon avocado oil
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 425. Add all ingredients to a bowl and mix until the legs are evenly coated with the oil, juice, and seasoning.1 lb chicken legs, 1 tablespoon lemon pepper seasoning, 1 tablespoon avocado oil, 1 teaspoon lemon juice
- Lay chicken legs on a baking sheet and place in oven for 40 minutes, flipping gently after 30. Enjoy!
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Notes
Storage Directions
- Refrigerating: Cool the lemon pepper chicken drumsticks to room temperature before transferring them to an airtight container and storing for up to 5 days.
- Freezing: Once cooled to room temperature, the chicken thighs can be frozen in a freezer-safe container for up to 3 months. Defrost the chicken in the refrigerator overnight before reheating.
- Reheating: Place the chicken in a covered pan and warm in a 300°F oven for 10-15 minutes until hot. They can also be warmed in the microwave on gentle heat. Be careful not to overheat them in the microwave, or the meat will get rubbery and chewy.
- Roll the lemon before juicing. The gentle pressure applied while rolling helps release all the lemon’s juices. A lemon gives a lot more than the teaspoon of juice we need- you can squeeze just a lemon wedge, or squeeze it all and save or freeze it for later recipes.
- Quickly marinate for extra flavor. If time allows, cover the chicken, refrigerate, and let it rest in the lemon pepper mixture for 15-30 minutes for extra flavor and tenderness.
- Space the chicken out on the roasting pan. For the crispiest chicken skin and even roasting, don’t overcrowd the pan. I recommend leaving at least an inch or two between each drumstick.
- Optional broiling. The chicken should be hot and have a lightly crispy skin once cooked. If you prefer it crispier, broil the chicken on the middle rack for 1-2 minutes or until crisped to your liking. Watch the chicken as it broils, turning it as needed, as broilers can run at differing strengths.
- Let the chicken rest. Though not imperative, letting the chicken rest for a few minutes after baking allows the juices to redistribute, making the baked lemon pepper drumsticks exceptionally tender and moist. Remove them from the oven, cover them with aluminum foil, and let rest for 5 minutes before serving.
Nutrition
Calories: 173kcalCarbohydrates: 1gProtein: 11gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 60mgSodium: 55mgPotassium: 152mgFiber: 0.4gSugar: 0.04gVitamin A: 68IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Tried this recipe?Let us know how it was!