Baked Lemon Pepper Chicken Drumsticks
Why This Is Strictly Keto
Skin-on drumsticks are a naturally zero-carb, fat-rich cut, and the “lemon pepper” flavor comes from fresh lemon zest and juice plus whole black pepper and garlic rather than a store-bought seasoning blend (which often hides sugar and anti-caking agents). Roasting Brussels sprouts in the same pan adds fiber and a little crunch for only a few net carbs.
Ingredients
- 8 chicken drumsticks (about 2½ lb), skin on
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp extra-virgin olive oil
- Zest and juice of 1 large lemon
- 2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt
Instructions
Heat the oven: Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
Dry the chicken: Pat the drumsticks very dry with paper towels — dry skin is what crisps in the oven.
Season: In a large bowl, toss the drumsticks with olive oil, lemon zest, lemon juice, pepper, garlic powder, oregano, and salt until evenly coated.
Arrange: Place the drumsticks on the pan with space between them. Toss the Brussels sprouts in the bowl to pick up any remaining seasoning and scatter them around the chicken.
Roast: Bake for 35–40 minutes, turning the drumsticks once halfway, until the skin is golden and crisp and the chicken reaches 175°F (80°C) in the thickest part.
Rest and serve: Rest for 5 minutes, then serve with any pan juices spooned over the top.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~380 kcal | 24g | 34g | 5g |
Tips
- Drumsticks are done at a higher internal temperature than breasts — 175°F gives tender meat that pulls easily from the bone.
- For extra-crisp skin, leave the seasoned drumsticks uncovered in the fridge for an hour before roasting.
- Add the lemon zest at the start but a squeeze of fresh juice at the end if you want a brighter lemon flavor.
