We love experimenting with herbs and spices, and we usually test out new spice blends on baked chicken. We like to pull back the skin and smother our spice mixture directly on the meat to give it extra flavor, and then put the skin back and sprinkle a bit more on top. We’ve also found that patting the skin dry before baking leads to crispier skin, and who doesn’t love crispy skin? These techniques make flavorful chicken that’s great for weeknight dinners or entertaining for the “big game.”

This versatile spice mixture is earthy and bright thanks to the combination of paprika and thyme. It’s perfect for chicken, steak, and even potatoes, and it doesn’t use any chili, so the kids love it. This recipe makes enough spice rub for an easy chicken dinner with plenty left over for another meal later in the week.

Serves 4

15m prep time

35m cook time

  • 8 medium chicken drumsticks, skin intact
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1/2 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried crushed rosemary
  1. Preheat oven to 425°F. Coat the bottom of roasting pan with olive oil.
  2. Rinse chicken and trim off excess skin. Pat dry with paper towels.
  3. Combine salt, pepper, paprika, garlic powder, onion powder, thyme and rosemary in a small bowl. Liberally season chicken on all sides with spice mixture.
  4. Arrange chicken in roasting pan and bake 35 minutes or until internal temperature registers 165-185 °F.

Recipe adapted from The Country Basket