Baked Lemon Oregano Chicken Drumsticks


Adapted from LilyAnette


  • 12 chicken drumsticks
  • 1 thumb size ginger, peeled
  • 5 cloves garlic, peeled
  • 1 lemon
  • 1 tbsp dried oregano
  • Salt, to taste
  • White pepper, to taste
  • 1 tsp corn starch (make a cornstarch mixture with ~2tbsp water)


  • In a food processor, pulse the ginger and garlic until minced (or mince by hand).
  • Rinse chicken under cold water and pat dry.
  • In a large bowl, combine chicken with the ginger, garlic, oregano, salt, white pepper, and juice of 1 lemon. Mix well and let it marinate covered for 2hrs in the fridge.
  • Bring out the chicken ~15-20min before you want to start baking to let it come to room temperature.
  • Pre-heat the oven to 375F.
  • Make an aluminum foil basket on a baking sheet and place drumsticks in it. Pour the marinade on top. Cover with another sheet of foil.
  • Bake for 20min at 375F. Then uncover the foil, turn the drumsticks, scoop some sauce on top, and put it back in to bake uncovered for another 20min at 375F.
  • Transfer the drumsticks onto a rimmed plate, and pour the sauce into a small saucepan. Bring the sauce to a boil, stir in the cornstarch mixture, and when it comes back to a boil, it’s done. Pour the thickened sauce over the drumsticks.