These cast-iron chicken drumsticks are seared on the stovetop, then finished in the oven until the skin is browned and the meat is tender.
I cook chicken drumsticks often because they are inexpensive, easy to season, and always popular with my family. This version starts in a cast-iron skillet and finishes in the oven, so the chicken browns nicely without needing another pan.
The drumsticks are seasoned with cumin, coriander, smoked paprika, turmeric, and garlic. You can let them stand for just 15 minutes before cooking or season them several hours in advance.
If you want to cook the chicken entirely on the stovetop, try my Chicken Drumsticks on the Stove. You might also like Drumsticks in the Instant Pot, Honey Soy Chicken Drumsticks, or Slow Cooker Chicken Drumsticks.
Featured comment from Mike: Well explained. Easy to do. Tasty results.
Ingredients: 7 + oil, salt & pepper | Prep Time: 5 minutes | Cook Time: 45 minutes | Servings: 4 | Difficulty: Easy
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Cast-iron drumsticks at a glance
Season eight chicken drumsticks and let them stand for 15 minutes. Sear them in a 12-inch cast-iron skillet for 2-3 minutes per side, then transfer the skillet to a 400°F/200°C oven. Bake for 30-35 minutes, until the thickest drumstick reaches at least 165°F/74°C.
Recipe ingredients
Chicken drumsticks: You will need eight bone-in, skin-on drumsticks weighing about 2 lbs/1 kg altogether. An average drumstick weighs approximately 4 oz/120 g.
Oil and butter: Rub one tablespoon of olive oil over the chicken and use the remaining oil and butter for searing. The oil helps prevent the butter from browning too quickly.
Spices: I use ground coriander, cumin, turmeric, smoked sweet paprika, garlic powder, and fine sea salt.
- You can replace this mixture with another seasoning you like, such as Cajun seasoning, curry powder, taco seasoning, Italian herbs, or a prepared chicken rub. Check whether a store-bought mixture already contains salt before adding any more.
- For spicier drumsticks, use hot paprika or add cayenne pepper or red pepper flakes. You can also try my Peri Peri Seasoning.
- Check out Baked Chicken Drumsticks for more seasoning ideas.
Use a 12-inch/30 cm cast-iron skillet and keep the drumsticks in one layer. If yours are particularly large and do not fit without crowding, use fewer pieces or a second oven-safe pan. Another heavy oven-safe skillet will also work. Make sure that both the pan and its handle can go into a 400°F/200°C oven.
See the recipe card for full information on ingredients and quantities.
How to cook chicken legs in a cast iron skillet?
- Step #1: Season the chicken: Pat the drumsticks dry with paper towels and place them in a large bowl. Rub them with one tablespoon of olive oil. Mix the cumin, coriander, garlic powder, smoked paprika, turmeric, and salt. Sprinkle the mixture over the chicken and turn the drumsticks until they are evenly coated.
- Let them stand: Leave the seasoned drumsticks for 15 minutes. You can also cover and refrigerate them for up to 12 hours if you want to prepare them in advance.
- Steps #2, 3: Sear the drumsticks: Heat the cast-iron skillet over medium heat. Add the remaining tablespoon of olive oil and the butter.
- Place the drumsticks in the skillet in one layer. Brown them on all sides for about 2-3 minutes per side, turning them with tongs. Let the skin release naturally before turning; if it sticks firmly, give it another minute.
- Finish them in the oven: Carefully transfer the hot skillet to the oven. Bake the drumsticks for 30-35 minutes or until cooked through.
- Check the thickest drumstick with an instant-read thermometer without touching the bone. It should reach at least 165°F/74°C.
- Rest: Let the chicken rest for 5-10 minutes before serving.
How long do cast-iron chicken drumsticks take?
The complete cooking time is approximately 45 minutes. This includes about 10 minutes for browning the drumsticks and another 30-35 minutes in the oven.
The exact time depends on the size of the pieces. Begin checking smaller drumsticks after approximately 25 minutes in the oven; particularly large ones may need slightly longer.
The safest way to check is with an instant-read thermometer. Insert it into the thickest part of the meat without touching the bone.
If you do not have a thermometer, cut into the largest drumstick close to the bone. The meat should be opaque, with no raw or translucent areas.
Tips
Dry the chicken well: Removing surface moisture helps the skin brown instead of steaming in the skillet.
Do not crowd the pan: Keep the drumsticks in one layer with enough room to turn them. If necessary, sear particularly large pieces in two batches.
Wait before turning: The skin may stick when it first touches the skillet. It will release more easily once it has browned.
Remember the hot handle: The entire skillet, including its handle, will remain extremely hot after coming out of the oven. Keep an oven mitt over the handle as a reminder.
Store and reheat
Refrigerate the cooked drumsticks in an airtight container for up to four days.
Reheat them in a 350°F/180°C oven for approximately 10-15 minutes or until piping hot. An air fryer also works well and helps the skin become crisp again. You can reheat the drumsticks in the microwave, but the skin will soften.
Freeze in an airtight container for up to three months. Defrost them in the refrigerator before reheating.
How to serve?
I usually serve two drumsticks per person with potatoes, rice, or a vegetable side. Try them with Fried Potatoes and Onions, Garlic Parmesan Mashed Potatoes, or Cucumber and Yogurt Salad.
For a lighter meal, serve them with Pumpkin Seed Salad with Roasted Pumpkin and Spinach or another simple vegetable salad.
Cast Iron Skillet Chicken Drumsticks (Chicken Legs)
Equipment
- Cast iron skillet 12-inch/ 30 cm, Note 1
- Oven mitts
Ingredients
- 8 chicken drumsticks 2 lbs/ 1 kg, Note 2
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 1 ½ teaspoons cumin Note 3
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon smoked sweet paprika Note 3
- ¼ teaspoon turmeric
- 1 teaspoon fine sea salt or Kosher salt Note 4
Instructions
- Season the chicken: Pat the drumsticks dry with paper towels and place them in a large bowl. Rub them with one tablespoon of olive oil. Mix the cumin, coriander, garlic powder, smoked paprika, turmeric, and salt, then sprinkle the mixture over the chicken. Turn the drumsticks until evenly coated.8 chicken drumsticks + 1 tablespoons olive oil; 1 tablespoon butter + 1 ½ teaspoons cumin + 1 teaspoon coriander + 1 teaspoon garlic powder + 1 teaspoon smoked sweet paprika + ¼ teaspoon turmeric + 1 teaspoon fine sea salt or Kosher salt
- Let them stand: Leave the seasoned drumsticks for 15 minutes. Alternatively, cover and refrigerate them for up to 12 hours.
- Preheat the oven: Preheat the oven to 400°F/200°C.
- Heat the skillet: Heat the cast-iron skillet over medium heat. Add the remaining tablespoon of olive oil and the butter.1 tablespoons olive oil + 1 tablespoon butter
- Sear the drumsticks: Place the chicken in the skillet in one layer. Brown it on all sides for approximately 2-3 minutes per side, turning with tongs.
- Bake: Carefully transfer the skillet to the oven. Bake for 30-35 minutes or until the thickest drumstick reaches at least 165°F/74°C.
- Rest: Let the drumsticks rest for 5-10 minutes before serving.
Notes
- Use a 12-inch/30 cm skillet and keep the drumsticks in one layer. If particularly large pieces do not fit without crowding, use fewer drumsticks or a second oven-safe pan.
- One medium drumstick weighs approximately 4 oz/120 g. Serve two per person, or three for larger appetites.
- Spices: You can replace the listed spices with another seasoning mixture, prepared chicken rub, Cajun seasoning, curry powder, taco seasoning, or Italian herbs. Reduce the added salt if the seasoning mixture already contains it.
- For spicier drumsticks, use hot paprika or add cayenne pepper or red pepper flakes to taste.
- If using table salt instead of fine sea salt or Diamond Crystal Kosher salt, start with ¾ teaspoon.
M Fox says
This was so easy and turned out so well. I did 4 chicken legs and quartered small yellow potatoes to add when putting in oven. It is a Keeper. I did touch the 400 degree hot pan with a holder, but that wasn't enough to prevent scorched fingers...ouch! One of the hazards of being a cook. I will have leftovers, as it is just me...
Adina Beck says
Hi, I am happy you liked the recipe, and I am sorry you burnt your fingers; it happens to me often enough too...
Michael Keane says
Well explained. Easy to do. Tasty results
Mike h says
Great taste! I will make again.. Thank you