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A super easy weeknight dinner, these easy Baked Chicken Drumsticks have an amazing flavor with sweet maple and pops of ginger in every bite. The whole family will love it!
Step by step photos and instructions below!
Kick your dinner game up a notch on busy weeknights using pantry staples!
Easy ingredients, a quick marinade and some time in the oven, leaving you free to make some side dishes, or drink a glass of wine.
I made this chicken drumstick recipe on a whim, and they were hanging out in the fridge just begging me to use them (well, the use by date was glaring at me, anyway).
I considered making my world famous Oven Fried Chicken (okay fine, they’re famous and a household name, but just my household), but ultimately decided that I wanted to play around with marinades.
A quick rummage in the pantry, and these Maple Ginger Baked Chicken Drumsticks were born. See how simple this is?
Why you’ll love this recipe:
- A very quick marinade time. You can make this a last minute dinner. This dinner is done in 45 minutes, including a few minutes of prep, the marinade and cook time. An added bonus, is this recipe is mainly hands-off.
- Commonly found ingredients. No need for a trip to the grocery store for forgotten ingredients.
- Easy to make. 3 simple steps. Mix up the marinade, marinate the chicken while the oven preheats, then roast the chicken.
Frequently Asked Questions
That depends on the thickness of your chicken. Smaller drumsticks may only take 20 minutes, while thicker ones around 35 to 40 minutes. Just test them with a thermometer to be sure.
Chicken should be cooked to an internal temperature of 165 degrees F when tested with a instant read thermometer in the thickest part.
You can, if you want to be sure you get crispy chicken skin on all sides but you don’t have to.
What to serve with Roasted Chicken Drumsticks
I love to serve chicken with a starch side, and a couple of vegetables. Maybe even some red lobster biscuits if I have time. Try mashed potatoes, sautéed green beans (or make roasted broccoli while your chicken roasts)
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Chicken Drumsticks. Chicken thighs can also be used. Check out the notes for other cuts of chicken.
- Maple Syrup. This is pure maple syrup, not pancake syrup. Honey can be used if you don’t have maple syrup.
- Ginger. I use freshly minced ginger, but you could use powdered ginger if you don’t have fresh.
- Soy Sauce. I use regular soy sauce. Tamari can be used, or low sodium soy sauce.
- Garlic. I use fresh garlic in this, but garlic powder can also be used.
- Olive Oil.
- Salt and Pepper. I use kosher salt and coarse ground black pepper to season it up.
- Plastic zip top bag or large bowl for marinating.
- Sheet pan
- Wire rack (that fits in your sheet pan)
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Marinate the chicken
In a small bowl, whisk together the maple syrup, ginger, soy sauce, garlic, olive oil, salt/pepper until well mixed.
Pour marinade into a plastic bag (zip top bags are ideal for this).
Add the chicken drums and toss to coat the chicken in the marinade. This is made easy if you use a plastic zip top bag. Set aside for 15 minutes.
Bake the chicken
Preheat the oven to 425 degrees F Line a rimmed baking sheet with aluminum foil and place a wire rack in it.
Add the chicken in a single layer, and roast for 25 minutes, up to 35 minutes (or until the internal temperature reaches 165F in the thickest part of the chicken) when tested with a meat thermometer.
Remove from the oven and allow to cool slightly.
Spray the rack you are baking on with some cooking spray. This will help prevent your chicken from sticking to the rack and make for an easy clean-up.
Brown sugar can be used in place of the maple syrup, in a pinch.
Add a little onion powder to the marinade if you have it handy.
This recipe can be made with chicken legs, chicken wings, chicken thighs or even boneless skinless chicken breasts. You will need to adjust the cook time to be more than the chicken drumsticks recipe. Check the temperature to ensure your chicken is fully cooked.
Chicken should be cooked to an internal temperature of 165 degrees F when tested with a digital thermometer in the thickest part.
This recipe can be made ahead and frozen. Simply add the marinade and the chicken to a freezer bag. Seal, label and freeze. Remove from the freezer, and thaw. As the chicken thaws, it will marinate.
More easy chicken recipes:
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- Jalapeno Popper Chicken. Chicken stuffed with a delicious jalapeno cream cheese mixture and coated with breadcrumbs. Baked to perfection, and absolutely delicious!
- Chicken Divan. A classic casserole with broccoli, chicken, cheese and a crunchy topping. You will make this family favorite over and over!
- ALL CHICKEN RECIPES
- ALL WEEKNIGHT RECIPES
Roasted Chicken Drumsticks (Maple Ginger)
Marinate the chicken
- In a small bowl, whisk together the maple syrup, ginger, soy sauce, garlic, olive oil, salt/pepper until well mixed.
- Pour marinade into a plastic bag (zip top bags are ideal for this).
- Add the chicken drums and mix until chicken is well coated. Set aside for 15 minutes.
Bake the chicken
- Preheat the oven to 425 degrees F Line a rimmed baking sheet with aluminum foil and place a wire rack in it.
- Add the chicken, and roast for 20 minutes (or until 165F in the center when tested with a thermometer.
- Remove from the oven and allow to cool slightly.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in May of 2018. It was republished with updated photos in March of 2022.