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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.