Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment paper, or set a wire rack over the pan for extra crispiness.

Pat the chicken drumsticks completely dry with paper towels. This is crucial for achieving crispy skin.

In a small bowl, whisk together olive oil, juice of one lemon, minced garlic, chopped rosemary, oregano, salt, pepper, and paprika (if using). Add the zest of the juiced lemon for extra flavor.

Place drumsticks in a large bowl or zip-top bag. Pour marinade over them and toss to coat evenly. Let marinate for 15-30 minutes at room temperature for best results.

Arrange marinated drumsticks on the prepared baking sheet in a single layer, making sure they don't touch. Slice the remaining lemon and tuck the rounds between the chicken pieces.

Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deep golden brown and crispy. Rotate the pan halfway through for even cooking if desired.

Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute, keeping the meat moist.

For extra crispy skin, finish under the broiler for 2-3 minutes at the end of cooking, watching closely to prevent burning.

To make a complete sheet pan meal, add cubed potatoes, carrots, or Brussels sprouts to the pan 15 minutes before the chicken is done.

For a sweeter finish, brush with a honey-lemon glaze (2 tbsp honey + 1 tbsp lemon juice) during the last 5 minutes of baking.