• 8 skin-on chicken drumsticks (approx 1kg)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika – sweet or smokey
  • ½ teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • 2 teaspoons baking powder (NOT baking soda/bi-carb soda) – gluten free if required
  • 2 teaspoons plain flour – gluten free if required


Dipping sauce:

  • ½ cup plain Greek yogurt
  • 2 tablespoons lemon, freshly juiced
  • ½ small clove garlic, minced
  • 1 tablespoon spring onion, finely diced



  1. Preheat the oven to 200 degrees Celsius. 
  2. Use paper towel to pat the chicken drumsticks dry. Pull the skin tight over the drumsticks – this helps the skin become crispier.
  3. Drizzle the drumsticks with oil and toss to lightly coat. 
  4. Combine the garlic powder, onion powder, paprika, mustard powder, dried oregano, salt, baking powder and plain flour. Coat the drumsticks well in the seasoning mix, by dipping, turning and using your fingers to sprinkle the seasoning mix over the drumsticks as needed. Shake off any excess.
  5. Place drumsticks in a large baking dish, keeping some space between each. Roast for 30-40 minutes, turning halfway, or until chicken is cooked through. If you want the skin extra crispy, you can finish them off under a grill for 5 minutes, turning halfway through (be careful not to sit the drumsticks too close to the grill element).
  6. Combine all dipping sauce ingredients in a small bowl to serve alongside the drumsticks.



Dairy free: swap yogurt in the dipping sauce for plain unsweetened coconut yogurt