Make easy, flavorful, and very crispy chicken drumsticks using a simple sheet pan method with ranch seasoning.
Author:Ahazzam
Prep Time:10 min
Cook Time:40 min
Total Time:50 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken drumsticks, bone-in, skin-on
1 packet (1 oz) dry ranch seasoning mix
1 tablespoon baking powder (aluminum-free for best results)
1 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
Pat the chicken drumsticks very dry using paper towels. This step is crucial for crispy skin.
In a medium bowl, whisk together the dry ranch seasoning mix, baking powder, and black pepper.
Add the olive oil to the drumsticks and toss lightly to coat.
Add the dry seasoning mixture to the drumsticks. Toss well until every piece is evenly coated with the ranch mixture.
Arrange the coated drumsticks on the prepared baking sheet in a single layer, ensuring there is space between each piece for air circulation. Do not overcrowd the pan.
Bake for 35 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is deeply golden brown and crispy.
For extra crispiness, you can switch the oven to the broiler setting for the last 1 to 2 minutes, watching closely to prevent burning.
Remove from the oven and let the chicken rest on the pan for 5 minutes before serving.
Notes
For the crispiest skin, ensure the chicken is completely dry before seasoning.
If you want to cook vegetables on the same pan, toss sturdy vegetables like broccoli florets or chopped potatoes with a little oil and salt, and place them around the chicken, adjusting cook time as needed.
Baking powder reacts with the chicken skin to help draw out moisture and promote browning. Do not skip this ingredient if you want maximum crispiness.