Greek Chicken Drumsticks
These Greek chicken drumsticks are marinated with lemon, garlic, and herbs, then baked until perfectly juicy. An easy Mediterranean dinner recipe the whole family will love.
Servings: 5
Calories: 247kcal
Ingredients
- 5 chicken drumsticks skin on, bone in
- ½ cup plain Greek yogurt
- 2 Tablespoons olive oil
- 1 lemon juiced
- 4 cloves garlic minced
- pinch red pepper flakes
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 Tablespoon fresh chopped dill plus more for garnish
- ½ cup cherry tomatoes sliced
- ½ red onion sliced
- 2 teaspoons olive oil
- ¼ cup crumbled feta for serving
- ¼ cup olive medley for serving
- lemon slices optional for serving
Instructions
- Preheat oven to 400°F. Pat the chicken dry with a paper towel; set aside.5 chicken drumsticks
- Add yogurt, olive oil, lemon juice, garlic, red pepper flakes, salt, black pepper, Italian seasoning, paprika, and dill to a large mixing bowl. Whisk until combined.½ cup plain Greek yogurt, 2 Tablespoons olive oil, 1 lemon, 4 cloves garlic, pinch red pepper flakes, 2 teaspoons salt, ½ teaspoon black pepper, 2 teaspoons Italian seasoning, 1 teaspoon paprika, 1 Tablespoon fresh chopped dill
- Add chicken to the marinade and toss to combine. Marinate for 15 minutes.
- Add chicken to a baking dish or sheet pan. Arrange the tomatoes and red onion around the chicken, then drizzle with 2 teaspoons of olive oil.½ cup cherry tomatoes, ½ red onion, 2 teaspoons olive oil
- Bake for 35 minutes, flipping the chicken halfway through cooking.
- Turn on the broiler to high and cook for an additional 5-10 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 175°F.
- Garnish with feta, olives, lemon slices, and fresh dill before serving. Enjoy!¼ cup crumbled feta, ¼ cup olive medley, lemon slices
Notes
- Pat the chicken completely dry before marinating - Surface moisture prevents the marinade from gripping the skin and makes browning harder.
- Marinate for up to 4 hours - Cover the bowl with plastic wrap and refrigerate until ready to bake. The longer it sits within that window, the more the flavor develops.
- Always discard the marinade - Do not pour the leftover marinade into the baking dish. Any marinade that has been in contact with raw chicken needs to be thrown out.
- Broiling is the key - The high heat caramelizes the marinade on the outside of the chicken in a way that regular oven baking simply cannot replicate.
- Dark meat needs to reach 175°F, not 165°F - At that temperature the connective tissue fully breaks down, which is what gives drumsticks that tender, pull-apart quality you want from dark meat.
- Give the drumsticks space on the pan - Crowding traps steam and prevents the skin from setting properly. Use two pans if needed.
Nutrition
Calories: 247kcal | Carbohydrates: 7g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 1211mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 1mg