Preheat the oven to 425 F. Line a rimmed baking sheet with foil or parchment paper.
Combine the garlic, lemon zest, rosemary, salt, and pepper in a small bowl.
Place the drumsticks in a large bowl, and drizzle over the oil. Toss to coat the drumsticks evenly with the oil. Add the lemon rosemary mixture and use your hands to make sure the chicken is evenly coated with the mixture. Spread them out on the prepared baking sheet, with space between each piece.
Bake for 40 to 50 minutes until the drumsticks are cooked through and the skin is crispy and browned. Sprinkle with lemon juice if desired.
Notes
Drumsticks can vary widely in size, so use the 40 to 50 minutes of cooking time as a guide. Also, because drumsticks are dark meat, they are pretty forgiving in terms of drying out. If you want to let them bake for a bit longer to get the skin more browned and crisp, go for it.
I know some people are squeamish about touching raw chicken, but truly, your hands are the best tools for getting the drumsticks evenly coated with the oil and the rub.
These are great right from the oven but also delicious at room temperature or even cold. A cold-cooked drumstick has long been a favorite mid-meal snack for my guys, so having a stash of these in the fridge means that they can grab a substantial bite to eat whenever.
These will last for up to 5 days in the fridge in a tightly covered container. You can serve them chilled, at room temp, or reheat them in a preheated 350-degree oven for about 15 minutes until heated through.