The Easy Baked Chicken I Can't Get Enough Of

Marinate the drumsticks: Pat the chicken dry with paper towels. In a large bowl or zip-top bag, combine the vegetable oil, garlic powder, paprika, salt, and cayenne, if using. Add the chicken, seal the bag if using, and toss thoroughly to ensure the drumsticks are evenly coated with the oil and spice mixture. For maximum flavor, marinate the drumsticks in the refrigerator overnight. If you're short on time, marinate for at least 1 hour.

Preheat the oven to 425°F. When you're ready to cook, if you marinated the chicken overnight, remove it from the fridge and let it stand at room temperature while the oven preheats. Line a large baking sheet with aluminium foil, set a wire rack inside, and lightly grease it with nonstick cooking spray.

Bake and serve: Place the drumsticks on the greased rack. Bake until crisp and an instant-read thermometer inserted into the thickest part of one of the drumsticks reads at least 165°F, 45 to 50 minutes, flipping the drumsticks halfway through to ensure even crisping. Refrigerate leftovers in an airtight container for up to 4 days. To reheat, arrange the drumsticks on a baking sheet and bake at 400°F until the skin is crispy again and the chicken is heated through, 7 to 10 minutes.