Preheat the oven to 400F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
Pat the chicken dry with paper towel. Place the chicken pieces on the baking sheet and coat them all over with olive oil. Season them generously with salt & pepper. Sprinkle the smoked paprika on the skin, and then rub it on.
Bake, uncovered, for 35-40 minutes. See recipe notes below for more info on timing. Optional: broil for a few more minutes to really crisp up the skin.
Let the chicken rest for about 5 minutes prior to serving them (this ensures they will be juicy and tender).
You can use whole chicken legs (chicken quarters) if you prefer, or cook more than 6 drumsticks. Simply add a little more oil and seasoning and you're set.
If your drumsticks or chicken legs are particularly large or small, cooking time may need to be adjusted, but in general, dark meat is harder to overcook. I find dark chicken meat (legs & thighs) to be more tender when it's cooked well beyond the 165F minimum temperature, and it also takes some time for the skin to crisp up. Use an instant read meat thermometer so you're always in control.
You can change up the seasonings - see the blog post for my suggestions.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition info is for drumsticks (not entire chicken legs).