Preheat the oven to 375°F (190°C).

Pat the chicken drumsticks dry with paper towels and place them in a large bowl or shallow dish.

Add 1/2 tablespoon Italian seasoning, 3 dashes paprika, 1/4 teaspoon salt, 3 dashes ground black pepper, 1/2 tablespoon olive oil, 1 head garlic (peeled and pounded), 1 teaspoon lemon juice, and 2 sprigs oregano (chopped) to the chicken.

Use your hands or tongs to toss and rub the seasonings and oil over each drumstick until evenly coated. Set the coated chicken aside for about 10–15 minutes to let the flavors meld.

Line a baking sheet with parchment paper and arrange the drumsticks in a single layer with space between them.

Bake on the middle oven rack for 30–40 minutes, until the skin is golden brown and slightly charred and an instant-read thermometer inserted into the thickest part of a drumstick reads 165°F (74°C).

Remove the chicken from the oven and let rest for 5 minutes before serving.