Baked Chimichurri Chicken Drumsticks

Chimichurri Chicken Drumsticks 1Hey guys! Not sure I mentioned this to all ya’ll, but I’m in Carmel California checking out some lettuce fields and processing plants owned by Dole. ☺ How cool is that? I’m kind of a geek when it comes to how things are made/seeing how food gets made and packaged up. I was telling my husband that I wish he could come with me and here’s how that conversation went down:

Me: “I wish you could come with me!”

Him: “But I’d be bored the whole time…”

Me: “I wouldn’t leave you in the room the whole day…you could come with me!”

Him: “EXACTLY. I’d be bored all day.”

Needless to say I left him and the little rascal behind. Also, I’m in the right profession.

Anyways, these drumsticks are so easy to make and perfect food for kids! I think my 3 year old was channeling a cave-woman-baby, diving into this dinner the other night. She LOVED this chicken. We loved it too and it hit the spot with a little squeeze of lemon juice over top. Mmm….

I was short on time, so I ended up using a store-bought chimichurri seasoning, but feel free to make it on your own at home…perhaps this Wednesday night for Around the World in 80 Plates {10/9C on Bravo}. Hint hint.

Enjoy, friends 🙂

PS- Don’t forget to enter my Pioneer Woman Cooking Essentials Giveaway! Only a few days left to win both of Ree’s cookbooks plus some fun kitchen utensils…Check it out!
Chimichurri Chicken Drumsticks 2


Baked Chimichurri Chicken Drumsticks

Yield: 4 servings


  • 2 ½ pounds chicken drumsticks {about 10}
  • 3 tablespoons chimichurri seasoning
  • 3 tablespoons canola oil
  • ½ lemon, juiced
  • ½ tablespoon white vinegar


  1. Rinse drumsticks and pat dry with paper towels. Set aside.
  2. In large bowl, stir chimichurri seasoning with oil, lemon juice and vinegar together. Add in chicken and stir to coat evenly. Cover with plastic wrap and marinate 3-6 hours. Line a baking sheet with foil and place a rack over top. Spray with nonstick cooking spray and place chicken on top of rack. Brush with any remaining marinade left in the bottom of the bowl. Bake at 400 degrees for 20 minutes, then reduce temperature to 350 degrees and continue baking until internal temperature reaches 165 degrees, 10-15 minutes more. Remove from oven and serve with lemon wedges.

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  1. Yum! 🙂

    I’m jealous, I miss Carmel 🙁 Enjoy! 🙂

  2. These look delicious!!! Love me some chimichurri. 🙂

    Hope you’re having a blast in Cali!

  3. My son LOVES drumsticks…and I love them because they are so CHEAP!! Definitely making these for dinner one night 🙂

  4. mmmmm!! I like thighs like this too! 🙂

  5. I just signed up for Lauren’s Latest via e-mail! 🙂

  6. Yay, have fun in Cali. The pics look amazing so far. I totally geek out on things like this too. And these drumsticks are stunning!

  7. “I’m kind of a geek when it comes to how things are made/seeing how food gets made and packaged up.” — I’m right there with ya Lauren! And that doesn’t make us geeks, that makes us curious 🙂 Have fun in CA!

  8. I love Ree’s dreamy apple pie recipe with hard sauce. it’s DELISH!

  9. haha what a stinker! i would’ve totally loved to come with you — where was my invite?! 😉

  10. Hey Girl,

    Where do I find some Chimichurri seasoning??

    • Hey Girl,

      Buy it online or make your own! Lots of great recipes out there!

  11. Do you remember when I told you that I wanted to make every single one of your recipes? This is exactly what I was talking about! What great flavors, Lauren!

  12. How quick and easy! I definitely need to save this for a busy weeknight.

    Have a great time in sunny California! It’s been really hot here in LA so I hope you brought your shorts!

  13. I made these last night with a homemade chimichurri recipe I found on another blog and let’s just say…there were zero leftovers! I’m making them again tonight for a potluck. These are definately a new family favorite. Thanks for the great idea!

  14. Lauren what is chim ichurri



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