Quick Salt and Pepper Chicken Drumsticks

Here’s a sim­ple, fool-​proof method for bak­ing tasty chicken drum­sticks — it’s a great recipe for a non-​cook in your fam­ily. These are moist and ten­der, with a nice, crispy browned crust. It’s a whole din­ner in one pot deal — the drum­sticks are sea­soned with salt and pep­per, then sat on top pota­toes and onions and set to bake. No stock is needed — this will be plenty juicy. Pop the drum­sticks in the oven while you go about your day.

Quick Salt and Pepper Chicken DrumsticksWe made these drum­sticks in Tofino last week, or rather, my hus­band made them — the man who so far only knew how to cook scram­bled eggs. I’ve been teach­ing him how to cook, since he keeps hov­er­ing around me in the kitchen, ask­ing how var­i­ous things are made. It must be all the My Kitchen Rules we’ve been watch­ing… It’s an Aussie show I men­tioned here on the blog a cou­ple of times - restau­rant food made by ama­teurs in their own homes, against a clock (and it’s always a gong show.) It sooo gets under your skin! There’s two weeks left til the end of the 5th sea­son, and I don’t know what we’ll do with our­selves after — I’m nearly as hooked as I was on LOST, when LOST was still good.

Quick Salt and Pepper Chicken DrumsticksThe brown­ing is the most impor­tant step — don’t skip it, and brown those drums well, it gives meat ooo­dles extra of fla­vor.. Make sure the pan is very hot, but not smok­ing, and it’s best to turn the drum­sticks over only once when the first side is fin­ished brown­ing. This makes a much bet­ter crust, with “unin­ter­rupted” brown­ing. That’s a tip I picked up on… My Kitchen Rules, lol.

The drum­sticks we used were a big on the small­ish side, so increase your bak­ing by a few min­utes if you need. It’s hard to over­cook dark meat like drum­sticks, espe­cially if cov­ered, so there is a lot of lee­way here. I find that extra uncov­ered time is just enough to lightly crispen up the chicken, while still retain­ing it mois­ture from cook­ing with the lid on. The meat on cooked chicken should pull away eas­ily, there should be no pink meat, and the juices should run clear.

Quick Salt and Pep­per Chicken Drumsticks
Serves: 4
  • 2 tbs olive oil
  • 8 – 10 chicken drumsticks
  • 5 medium yellow-​fleshed pota­toes, such as Yukon Gold
  • ½ red onion
  • salt and pep­per, to taste
  1. Pre­heat the oven to 400F.
  2. Heat 1 tbs of oil in a medium non-​stick skil­let, over mod­er­ate heat. Make sure the oil is hot, but don’t let it smoke. Sea­son the chicken drum­sticks with salt and pep­per, then brown on each side until golden and crispy. It’s best to turn only once when the first side is fin­ished browning.
  3. Peel and cut the pota­toes into small chunks, and slice the onion. Grease the bot­tom of a dutch oven with 1 tbs of oil, and add the onions and pota­toes, toss­ing lightly to mix. Place the browned drum­sticks on top and bake, cov­ered, for 40 min­utes. After that, uncover the dutch oven, and bake for a fur­ther 20 mins.


  1. My hus­band knows how to cook…omelette and borscht only. LOL. I loooove drum­sticks!!! Pin­ning! These look del­ish! And we were addicted to LOST too. I’m telling you, we could be friends.

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