Roasted Chicken Thighs & Drums

Roasted Chicken Thighs & Drums - Eat Simple Food Print

Roasted Chicken Thighs & Drums

Easy to make and easy to eat.  This is an easy recipe when you don’t want to do much but have 45 minutes for the chicken to cook. Chicken skin turns out crispy while inside stays moist.  Serve over a salad for a beautiful lunch or dinner.

  • Author: beckie
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Oven
  • Cuisine: International


  • 12 pieces of chicken – 6 thighs, 6 drums – bone in, skin on
  • 1 1/2 Tbsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch cayenne – optional if you like it hot


  • Preheat oven to 425F (convection roast if you got it)
  • Pat chicken dry.
  • Mix the paprika, onion powder, garlic powder, salt, and pepper together in a small bowl.  Sprinkle over chicken.
  • Line a baking sheet with foil and place a wire cooling rack on top of the sheet.  This elevates the chicken so it doesn’t bake or steam in it’s own grease and promotes even cooking.  Place the chicken on the rack, trying to keep the pieces from touching each other.
  • Roast chicken uncovered ~ 45 minutes or until internal temperature reaches 165F.  Let rest  5-10 minutes before eating.  Add salt to taste.  Happy finger lickin’ chicken!  Beckie

TIP:  Turn the broiler on (watching carefully) for ~2-4 minutes if your chicken skin is not crisp and brown.

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Keywords: Dinner, Dairy Free, Gluten Free, Whole 30, Keto, Comfort Food, Chicken Thighs, Chicken, Paleo

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Roasted Chicken Thighs & Drums

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