Baked Chicken Drumsticks + rice
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Crispy, savory oven-baked chicken drumsticks served alongside fluffy seasoned rice.
The oven does the work while we set the table. Seasoned drumsticks come out with crispy skin and juicy meat, and a pot of fluffy rice steams alongside � a classic family dinner that's barely more effort than opening the oven.
🥄 Ingredients
- 🫗 8 chicken drumsticks, rinsed and patted dry
- 🫗 2 tablespoons olive oil
- 🫗 1 teaspoon garlic powder, paprika, and onion powder
- 🫗 Salt and black pepper to taste
- 🫗 1.5 cups long-grain white rice
- 🫗 3 cups low-sodium chicken broth
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Rub the chicken drumsticks thoroughly with olive oil, then season all over with garlic powder, paprika, onion powder, salt, and pepper. Arrange on the baking sheet.
Bake the drumsticks for 35-40 minutes until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
While the chicken bakes, combine the white rice and chicken broth in a medium pot, bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes until fluffy; serve warm alongside the baked drumsticks.
⚠️ Common Mistakes
- ✕
Overcrowding the baking sheet, which causes the chicken skin to steam rather than crisp up in the oven.
- ✕
Skipping the resting time after baking, which lets the juices escape.
- ✕
Letting the rice boil uncovered, resulting in unevenly cooked grains.
🔄 Variations
Brush the drumsticks with a mild barbecue sauce or honey glaze during the last 5 minutes of baking.
Use brown rice instead of white rice for added whole-grain fiber.
Add frozen peas and carrots into the cooked rice for added color and nutrition.
🧊 Storage
- 📦
Store leftover chicken drumsticks and rice in separate airtight containers in the refrigerator for up to 4 days.
- 📦
Reheat chicken in a 350°F oven for 10 minutes to crisp the skin back up.
- 📦
Freezes well for up to 3 months.
💡 Chef Tips
Patting the chicken drumsticks completely dry with paper towels before oiling and seasoning is the secret to achieving crispy skin in the oven.
Use a meat thermometer to ensure the chicken reaches a safe internal temperature without overcooking.
Cook the rice in chicken broth instead of plain water for an extra boost of savory flavor.
❓ FAQ
Can I use chicken thighs or breasts instead of drumsticks? A
Yes, chicken thighs work wonderfully with this cooking method, though boneless breasts will require a shorter baking time.
Are drumsticks easy for kids to eat? A
Children love drumsticks because the bone acts as a natural handle, making mealtime fun and engaging.
Do I need to remove the skin before baking? A
Leaving the skin on helps keep the meat exceptionally juicy during baking, but you can easily remove it after cooking if preferred.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →