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Note that in the ingredients the weight of the chicken is given for the edible portion only. For us, 3 lb (1.34 kg) of  drumsticks with bone, cartilage etc yielded about 2 1/2 lb (1.13 kg) of raw meat and skin. (We weighed the leftover bones.)
Wash the chicken drumsticks and pat them dry.
Season them with salt, pepper and bouillon powder. If you have no bouillon powder at hand, you can replace it with salt.
In a pan over medium heat, heat the oil and roast the minced garlic, paprika, thyme, oregano and cayenne pepper until fragrant, about a minute or two.
Toss the chicken in the spice mix and the finely chopped parsley. Optionally set aside some of the parsley for garnishing.
Line a baking tray with parchment paper or aluminum foil. If you have one, top it with a wire rack. This will make the chicken skin extra crisp.
Spread the chicken on the baking tray or wire rack.
Sprinkle with half the onion powder, flip the drumsticks and sprinkle with the remaining onion powder.
Bake the chicken legs until they are crisp, about 30 minutes. Flip the chicken after about 20 minutes to ensure the chicken is crisp all around.
Let cool slightly before serving.
Enjoy sprinkled with the remaining parsley.

# Meal Prep Tip
You can store the chicken in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. It's best to reheat the drumsticks in the oven. Like this they has a crisper texture than if you microwave them. Alternatively, reheat it in a pan on the stovetop.

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