Name: Crispy Lemon Pepper Drumsticks
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 12 chicken drumsticks; 1 tbsp baking powder; 1 tsp salt; ½ tsp black pepper; 3 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 4 cloves garlic (minced); 2 tbsp lemon pepper seasoning; 2 tsp paprika; 2 tsp honey; 1 tsp onion powder; 2 tbsp butter; 1 tbsp lemon juice; ½ tsp lemon pepper seasoning; 1 tbsp chopped fresh parsley (optional)

Jump to Recipe

Our crispy lemon pepper chicken drumsticks are the perfect easy dinner for any night of the week. These chicken legs are crisp on the outside and juicy on the inside, with a hint of citrus and caramelization from the honey. Seriously, these are so delicious!

Cooked chicken drumsticks with lemon slices and fresh parsley on a wood cutting board with a handle, with parsley, lemon halved, and seasonings to the side.

Add us as a trusted Google source

Lemon pepper chicken may have been around forever, but these crispy lemon pepper chicken drumsticks? They’re a whole different story!

They bake on a simple sheet pan, but come out with that golden brown crispness you would never expect from the oven. A little baking powder trick is all it takes to get that seriously crunchy skin without dragging out a deep fryer.

What really gives this chicken an irresistible flavor is my homemade marinade. Fresh lemon zest, lemon juice, garlic, lemon pepper seasoning, and a touch of honey soak into the chicken and help everything caramelize as it bakes. Right before serving, I brush the hot drumsticks with lemon butter for one final hit of bright citrus flavor.

It sounds fancy, but it comes together with a handful of ingredients and just a few minutes of prep. Perfect for a weeknight dinner.

If you’re looking for a couple of easy side dishes to go with this chicken, be sure to try my Loaded Potato Casserole or Garlic Parmesan Brussels Sprouts.

Why We Love This Recipe

Delicious, crispy skin: Tossing the drumsticks with baking powder before marinating draws out moisture from the chicken skin so it crisps up beautifully.
Simple ingredients: Most of what you need here are pantry staples. Pick up fresh lemons and garlic at the grocery store and you are practically there.
Buttery lemon finish: That last brush of warm lemon butter right before serving locks in moisture and adds a glorious citrus flavor.

What You Need to Make Them

Raw chicken drumsticks on a cutting board surrounded by ingredients and spices to make lemon chicken.

For the Chicken

Chicken Drumsticks: Look for uniform sizing at the grocery store so they cook evenly.
Baking powder: Make sure it’s aluminum-free for the best results on the chicken skin.
Kosher salt: Gives a cleaner, more even seasoning than regular table salt.
Black pepper: Freshly cracked is always best if you have it.

Lemon Pepper Marinade

Olive oil: Helps the marinade coat the chicken and promotes browning.
Fresh lemon juice: Fresh is really the way to go for the brightest citrus flavor.
Fresh lemon zest: Adds extra punchy citrus flavor.
Garlic, minced: Fresh makes the marinade so much more aromatic.
Lemon pepper seasoning: Adds a peppery citrus kick of flavor.
Paprika: Adds warm depth and gives the chicken that gorgeous golden color.
Honey: Just enough to balance the citrus and help the outside caramelize.
Onion powder: Rounds out the whole flavor profile.

Lemon Butter Finish

Fresh parsley: Adds a pop of color and freshness before serving.
Butter: Unsalted works best so you can control the salt level.
Lemon juice: Brightens everything right at the end.
Lemon pepper seasoning: A little extra goes a long way here.

How To Make Crispy Lemon Pepper Chicken Drumsticks

Step 1. Use a few paper towels to pat the drumsticks until they are very dry.

Step 2. Toss the legs with the baking powder, kosher salt, and black pepper.

Raw chicken with flour and seasoning in a glass bowl on a white counter.

Step 3. In a medium-sized bowl, mix the olive oil, fresh lemon juice and zest, garlic, lemon pepper seasoning, paprika, honey, and onion powder.

Ingredients for marinade for chicken in a small white bowl on a white counter.

Ingredients for marinade for chicken stirred together in a small white bowl on a white counter.

Step 4. Coat the chicken with the seasoning mixture.

Marinade poured over chicken in a glass bowl on a white counter.

Marinade rubbed into chicken in a glass bowl on a white counter.

Step 5. Place the chicken in the refrigerator for 30 minutes or overnight to let the flavors soak in. The longer you are able to let it marinate, the better.

Step 6. Preheat your oven to 425°F. Line a baking sheet with either parchment paper or aluminum foil. Arrange drumsticks with a little space between each one.

Marinade rubbed into chicken on parchment covered baking sheet on a white counter.

Step 6. Bake the drumsticks for about 40 minutes, turning them halfway. The skin should be golden brown. Use a thermometer to make sure the internal temperature is 175º to 185º.

Cooked chicken drumsticks with lemon slices and fresh parsley on a baking sheet.

Step 7. While you are waiting for the chicken to finish, melt the butter in a medium saucepan. Add the lemon juice and lemon pepper seasoning. Combine well.

Step 8. Brush the hot drumsticks with the lemon butter, and sprinkle with parsley just before serving. Add extra lemon wedges on the side.

How To Store Leftover Chicken Drumsticks

Refrigerator: Store leftover chicken legs in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven for 10 to 15 minutes to bring back the crispy skin, rather than microwaving, which can make the skin rubbery.

Freezer: Let the drumsticks cool completely, then transfer to a freezer-safe airtight container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven for best texture.

Variations

Swap the cuts of chicken: This marinade works wonderfully on other cuts of chicken, too. Chicken thighs, chicken wings, and chicken breasts are all great options. Just adjust the cooking time based on thickness since breasts cook faster than dark meat.
Add a little heat: If your household likes things on the spicier side, add a teaspoon of cayenne pepper or red pepper flakes to the marinade. It plays really nicely with the citrus and gives the lemon pepper chicken legs a serious kick.
Make it a sheet pan dinner: Toss green beans, halved baby potatoes, or asparagus around the drumsticks on the sheet pan. They’ll roast right alongside the chicken and soak up all those incredible drippings.
Finish with parmesan: Right when the drumsticks come out of the oven, grate a little fresh parmesan over the top before adding the parsley. It melts just slightly from the heat and adds a savory, nutty layer to the whole dish.

Cooked chicken drumsticks with lemon slices and fresh parsley on a wood cutting board with a handle, with parsley, lemon halves, and seasonings to the side.

Top Tips

Let them marinate overnight if you can. 30 minutes is the minimum, but if you have the time, letting the chicken sit in the marinade overnight in the fridge means so much more flavor.
Use a wire rack: Placing drumsticks on a wire rack set over the baking sheet allows hot air to circulate all the way around each piece, which gives you even crispier results. If you don’t have one, a foil-lined baking sheet works fine; just flip the chicken halfway through.
Use an instant-read thermometer every time: The thickest part of the drumstick is the most reliable place to check doneness. Dark meat like chicken legs and chicken thighs is juicier and more forgiving when it hits that 175°F to 185°F sweet spot, so don’t pull them early.
Line your baking sheet properly: Whether you use parchment paper or aluminum foil, a well-lined sheet pan means easy cleanup and zero sticking. Cooking spray can help even more if your foil tends to grab onto the skin.
Don’t crowd the pan: A single layer with space between each drumstick is important. Overcrowding traps steam, and you’ll end up with soft skin instead of that crunch we’re going for. Use two baking sheets if needed.