Baked Chicken Legs (Drumsticks)

Ingredients

• 15 g (1 cup, slightly packed)fresh parsley leaves (about 1 fairly large bunch)
• 4spring onions, root ends trimmed and cut into thirds
• 2 tspdried oregano
• 3garlic cloves, peeled and smashed
• 120 ml (½ cup)olive oil
• 2 tbspred wine vinegar
• 2 tbspfresh lemon juice
• ½ tspred pepper flakes, adjusted to taste
• 1½ tsp, plus a few pinchessalt, or to taste
• ½ tspfreshly ground black pepper
• 10 large (1.6–1.8 kg / 3.5–4 lb)chicken drumsticks, bone-in and skin-on

Instructions

1. 1

   Chop the herbs

   Put the parsley, spring onions, oregano, garlic and red pepper flakes in a food processor. Pulse in short bursts about 10 times, until roughly chopped.

2. 2

   Blend the sauce

   Add the olive oil, red wine vinegar and lemon juice. Process for 5–10 seconds, until the herbs are finely minced and the liquids come together; stop to scrape down the bowl if needed.

3. 3

   Reserve some sauce

   Spoon ¼ cup of the herb mixture into a bowl and season it with a few pinches of salt. Cover and refrigerate.

4. 4

   Season the marinade

   Season the remaining mixture with 1½ tsp salt and ½ tsp pepper. You should have about ¾ cup of marinade.

5. 5

   Coat the chicken

   Put the drumsticks in a 3.8-litre resealable bag. Pour in the ¾ cup of marinade, press out the excess air as you seal the bag, then rub the marinade over the chicken to coat it evenly.

6. 6

   Marinate the drumsticks

   Refrigerate the chicken for at least 1 hour and up to 24 hours.

7. 7

   Prepare the oven

   Move an oven rack up one level from the centre and preheat the oven to 200°C (400°F). Spray a rimmed 46 × 33 cm (18 × 13-inch) baking tray with non-stick cooking spray; a dark-coated tray is preferable.

8. 8

   Roast and turn

   Roast the drumsticks for 25 minutes. Remove the tray from the oven and turn the drumsticks over.

9. 9

   Finish roasting

   Return the tray to the oven and roast for a further 20–25 minutes, until cooked through and the centre of the thickest part reaches 74°C (165°F).

10. 10

    Check the browning

    If the drumsticks are not browned enough, grill them for the last few minutes. If they are browning too quickly, loosely cover them with foil towards the end.

11. 11

    Serve with sauce

    For crisp skin, serve the drumsticks as they are, or brush them with the reserved ¼ cup of unused herb mixture, not the marinade that touched the chicken. If you do not use it, toss the sauce with a vegetable side such as roasted red potatoes or corn.

What are chimichurri-style chicken drumsticks?

Chimichurri is a herb-forward sauce associated with Argentina and Uruguay, usually made with ingredients such as parsley, garlic, oil and vinegar. This American-style baked chicken uses a chimichurri-inspired mixture as both a marinade and a finishing sauce.

The oil helps coat the drumsticks, while vinegar and lemon bring acidity to the herbs. Keeping a portion of the mixture separate gives you a fresh sauce for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 29g protein, 2g carbs, 21g fat.

Most of the carbohydrates come from the small amounts of herbs, spring onions and seasonings, while the chicken provides most of the protein. The chicken skin and olive oil contribute much of the fat. Pair a serving with vegetables or salad for a balanced plate.

The herb mixture

Parsley: Pulse it with the spring onions, oregano, garlic and chilli flakes until roughly chopped before adding the liquids. This starts the sauce with a coarse texture rather than turning the herbs into a paste.

Oil and acid: Olive oil carries the herbs over the chicken, while red wine vinegar and lemon juice provide a tangy counterpoint. Scrape down the processor bowl if the mixture is not combining evenly.

Marinating safely

Reserved sauce: Set aside ¼ cup before seasoning and marinating the chicken, then cover and refrigerate it. Keep this portion separate from the raw chicken and its marinade so it can be used as a finishing sauce.

Marinating time: Give the drumsticks at least 1 hour in the fridge, or leave them for up to 24 hours. Keep them refrigerated throughout, and discard the mixture that has been in contact with raw chicken.

Roasting for browned skin

Tray spacing: Arrange the drumsticks on a rimmed tray so they have room to roast. A dark-coated tray is recommended in the method.

Turning: Roast for 25 minutes, then turn each drumstick before returning the tray to the oven. This helps the other side brown as the chicken finishes cooking.

How to tell when they are done

Temperature: Check the thickest part of a drumstick with a food thermometer, avoiding the bone. The recipe calls for a centre temperature of 74°C (165°F).

Colour: If the chicken is cooked but needs more colour, use the grill for the last few minutes and watch it closely. Loosely tent with foil if the skin is browning too much before the chicken is ready.

What to serve alongside

Vegetables: Roasted red potatoes or corn pair well with the herby sauce, and the reserved portion can be tossed with a vegetable side if you do not brush it on the chicken.

For a more rounded plate, add a green vegetable or a crisp salad alongside the drumsticks. Keep any extra sauce reserved for serving rather than using marinade that touched raw chicken.

Recipe notes & tips

• Pat the drumsticks dry before marinating if they are very wet, so the sauce adheres more easily.
• Reserve the serving sauce before adding any raw chicken to the marinade.
• Use a rimmed tray to contain the cooking juices.
• Turn the drumsticks carefully so the skin stays intact.
• Check the thickest drumstick with a thermometer rather than relying on colour alone.
• Watch closely if you use the grill to add colour at the end.

Variations

• Adjust the heat: Use fewer red pepper flakes for a milder herb sauce.
• Add lemon zest: Mix a little zest into the reserved sauce for a brighter finish.
• Use fresh oregano: Replace the dried oregano with fresh leaves, finely chopped.
• Try other herbs: Replace some of the parsley with fresh coriander or mint.
• Change the side: Serve with roasted potatoes, corn or a simple green salad.

Common mistakes to avoid

• Using the marinade as a finishing sauce: Keep the reserved portion separate before adding the chicken.
• Skipping the turn: Turn the drumsticks after the first 25 minutes so both sides roast.
• Crowding the tray: Leave space around the drumsticks so they roast rather than steam.
• Over-grilling: Watch the chicken closely under the grill and stop once the skin is browned.
• Guessing doneness: Check the thickest portion for 74°C (165°F), keeping the thermometer away from the bone.

How to store

Refrigerate leftover cooked drumsticks in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout in an oven or microwave; the skin may lose some crispness. Store unused reserved sauce covered in the fridge and use promptly.

Frequently asked questions