Pat the drumsticks dry with paper towels. Drying the skin helps it get crispier in the oven.

In a large bowl, toss the drumsticks with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.

Spread the drumsticks on a rimmed baking sheet in a single layer. Bake at 425°F (220°C) for 20 minutes.

While the chicken cooks, mix the minced garlic, 1/2 cup grated Parmesan, breadcrumbs, and chopped parsley in a small bowl.

Remove the sheet from the oven. Brush or brush-flick any juices from the pan onto the drumsticks. Sprinkle the Parmesan mixture over the top of each drumstick, pressing gently so it adheres.

Return to the oven and bake for another 15–18 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy.

Run a quick broil for 1–2 minutes if you want extra crispness on top. Watch closely to avoid burning.

Remove from oven. Sprinkle with lemon juice and extra parsley. If you like, finish with a light dusting of grated Parmesan.

Let the drumsticks rest for 5 minutes before serving. This helps the juices settle and makes cutting into them easier.