Crispy Herbed Drumsticks

Not the most monumentally creative recipe I've ever posted, but a solid meal when paired with just about anything. Drumsticks to me are a comfort food. I love rolling up my sleeves, flipping my middle finger to the utensils drawer, chowing down with a drumstick in hand and then shamelessly licking my fingers. Realistically, when I eat drumsticks, I look like I'm about to have my last meal. I turn savage on you. Back hunched, crazy look in my eyes that reads "come any closer to me and my meal and you die", biting off WAY more than I can chew - skin and everything. Pretty much sucking the bones clean. It's quite a scene. Quite a gross scene. But whatever...who am I trying to impress? My boyfriend has already seen the worst of it after sharing a meal of Louisiana style ribs with me a while back, which - mind you - consisted of more savage, highly unladylike eating behavior. He's still around after that - bless his soul - so some foul drumstick play shouldn't scare him off. Past that, I'm pretty sure it's just my dog that looks at me now like I'm a freakin' lunatic when I eat finger food. It's either that or he's cursing me in his little doggy head for feeding him that bullshit dry dog food while I wave a crispy drumstick around like a wand. 


  • 5-6 drumsticks
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1/2 tsp smoked paprika


  1. Preheat oven to 350.
  2. Pat the drumsticks dry.
  3. Combine spices in a shallow dish and rub the mixture all over the drumsticks.
  4. Melt the oil in a cast iron skillet on the stove on medium/high heat and add the drumsticks.
  5. Brown the drumsticks in the skillet, about 5 minutes total - making sure the flip them around at least once to make sure they brown evenly.
  6. Transfer the skillet into the oven and cook for 45 minutes or until the skin is crispy and the chicken is cooked through.

Servings: 2