Lemon Butter Keto Chicken Drumsticks – Bright, Savory, and Low-Carb

This recipe brings crisp, juicy chicken with a bright lemon kick and a rich butter finish. It’s easy enough for a weeknight, yet special enough for guests. You’ll only need a handful of staple ingredients and about an hour, most of it hands-off.

The lemon butter sauce keeps everything moist and flavorful, and the skin turns beautifully golden. If you’re eating low-carb, this will hit the spot without feeling “diet.”

Print Recipe

Lemon Butter Keto Chicken Drumsticks - Bright, Savory, and Low-Carb

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 8–10 chicken drumsticks (about 2.5–3 pounds)
• 2 lemons (zest and juice)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• Salt and black pepper
• Fresh parsley, chopped (optional, for garnish)

Instructions

• Prep the oven and pan: Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top for better airflow.If you don’t have a rack, use the pan directly.
• Dry and season the chicken: Pat drumsticks very dry with paper towels. In a large bowl, toss with olive oil, salt, pepper, onion powder, smoked paprika, and thyme until evenly coated.
• Roast for crisp skin: Arrange drumsticks on the rack with space between. Roast for 35–40 minutes, turning once halfway, until skin is golden and internal temperature hits 175–185°F (80–85°C) for tender, pull-from-the-bone meat.
• Make the lemon butter: While the chicken roasts, melt butter in a small saucepan over low heat.Add garlic and cook 30–45 seconds until fragrant. Stir in lemon zest and 2–3 tablespoons lemon juice. Season with a pinch of salt and pepper.Keep warm on low.
• Finish under high heat (optional): For extra crispness, broil the drumsticks for 2–3 minutes at the end, watching closely.
• Glaze and rest: Transfer hot drumsticks to a bowl, pour over the lemon butter, and toss to coat. Rest 5 minutes so the juices settle and the sauce soaks in.
• Garnish and serve: Sprinkle with chopped parsley and a final squeeze of lemon if you like. Serve with roasted asparagus, sautéed zucchini, or a simple green salad.

What Makes This Special

These drumsticks are roasted until the skin is crisp, then glossed with a silky lemon butter pan sauce. The flavors are clean, bold, and balanced—salty, tangy, and savory.

It’s naturally keto, but you won’t miss a thing. Plus, the method is forgiving, so you get juicy results even if you’re new to cooking chicken on the bone.

Shopping List

• 8–10 chicken drumsticks (about 2.5–3 pounds)
• 2 lemons (zest and juice)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• Salt and black pepper
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prep the oven and pan: Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top for better airflow.

   If you don’t have a rack, use the pan directly.

2. Dry and season the chicken: Pat drumsticks very dry with paper towels. In a large bowl, toss with olive oil, salt, pepper, onion powder, smoked paprika, and thyme until evenly coated.
3. Roast for crisp skin: Arrange drumsticks on the rack with space between. Roast for 35–40 minutes, turning once halfway, until skin is golden and internal temperature hits 175–185°F (80–85°C) for tender, pull-from-the-bone meat.
4. Make the lemon butter: While the chicken roasts, melt butter in a small saucepan over low heat.

   Add garlic and cook 30–45 seconds until fragrant. Stir in lemon zest and 2–3 tablespoons lemon juice. Season with a pinch of salt and pepper.

   Keep warm on low.

5. Finish under high heat (optional): For extra crispness, broil the drumsticks for 2–3 minutes at the end, watching closely.
6. Glaze and rest: Transfer hot drumsticks to a bowl, pour over the lemon butter, and toss to coat. Rest 5 minutes so the juices settle and the sauce soaks in.
7. Garnish and serve: Sprinkle with chopped parsley and a final squeeze of lemon if you like. Serve with roasted asparagus, sautéed zucchini, or a simple green salad.

Storage Instructions

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.

Reheat in a 350°F (175°C) oven for 10–12 minutes to re-crisp the skin, or use an air fryer at 350°F for 5–7 minutes. You can freeze cooked drumsticks for up to 2 months; thaw overnight in the fridge before reheating. If the sauce tightens after chilling, splash in a little lemon juice or a knob of butter when reheating.

Why This is Good for You

• Low-carb and keto-friendly: No flour, sugar, or starches—just clean protein and fat.
• Healthy fats: Butter and olive oil support satiety, helping you feel full longer.
• Protein-rich: Drumsticks deliver iron, zinc, and B vitamins to support energy and recovery.
• Bright flavors, simple ingredients: Lemon and garlic bring big taste without extra carbs or additives.

Common Mistakes to Avoid

• Skipping the pat-dry step: Wet skin won’t crisp.

  Dry thoroughly before seasoning.

• Overcrowding the pan: Leave space so heat can circulate. Use two pans if needed.
• Undercooking the drumsticks: Legs are best above 175°F for tender meat. Use a thermometer near the bone.
• Burning the garlic: Keep the lemon butter on low heat and add garlic briefly to avoid bitterness.
• Too much lemon juice: Balance is key.

  Start with 2–3 tablespoons and adjust to taste.

Alternatives

• Herb swap: Use oregano, rosemary, or Italian seasoning instead of thyme.
• Spice variation: Add a pinch of chili flakes or cayenne for heat, or use lemon pepper seasoning.
• Dairy-free: Replace butter with ghee or a good-quality dairy-free butter. Olive oil alone works too, though the sauce will be lighter.
• Different cuts: Use bone-in thighs and adjust time (usually 5–10 minutes longer). Boneless thighs cook faster—start checking at 20 minutes.
• Air fryer method: Cook at 380°F (193°C) for 22–26 minutes, flipping halfway; toss with lemon butter after.

FAQ

Are chicken drumsticks keto?

Yes.

They’re naturally low in carbs and high in protein and fat, especially with the skin on. The seasoning and sauce here contain no added sugars or starches.

Can I marinate in advance?

Absolutely. Season the drumsticks up to 24 hours ahead and refrigerate uncovered on a rack for even crisper skin.

Add the lemon butter only after cooking.

What if I don’t have a wire rack?

Roast directly on a foil-lined pan. For better browning, flip the drumsticks twice, and drain excess fat halfway through.

How do I keep the chicken juicy?

Don’t rush the cook time, and aim for 175–185°F for legs. Rest the drumsticks for a few minutes and toss in warm lemon butter right before serving.

Is there a way to thicken the sauce without carbs?

Whisk in a small knob of cold butter off the heat to emulsify, or reduce the sauce gently until slightly syrupy.

No flour needed.

Wrapping Up

Lemon Butter Keto Chicken Drumsticks deliver crisp skin, juicy meat, and a bright, buttery finish with minimal effort. Keep this one in your weeknight rotation and dress it up for guests when you want something simple yet impressive. Serve with a low-carb side, and you’ve got a satisfying meal that feels fresh and indulgent at the same time.