In a medium bowl, whisk together minced garlic, fresh lemon juice, olive oil, honey, dried oregano, salt, and black pepper until smooth.

Add chicken drumsticks to the bowl, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours.

Preheat your oven to 425°F (220°C) on convection or 450°F (230°C) on conventional, and let it heat for at least 10 minutes until shimmering hot.

Line a rimmed baking sheet with foil or parchment, then arrange drumsticks skin-side up about 1 inch apart for even air circulation.

Place tray in oven and roast for 35–40 minutes, turning halfway for even coloring, until skin is golden brown and internal temperature reaches 165°F (74°C).

Switch oven to broil, position rack 6 inches from heat, and broil drumsticks 2–3 minutes until extra crispy, watching closely to prevent burning.

Let drumsticks rest for 5–7 minutes to lock in juices, then transfer to a platter and garnish with lemon slices, fresh parsley, and optional chili flakes.