Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. Set aside.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano. Mix well and set aside.
Pat the chicken drum legs dry with paper towels, ensuring they are completely dry. This will help the skin become crispy while baking. Season the chicken drum legs with salt and freshly ground black pepper on both sides.
In another small bowl, combine the olive oil and melted unsalted butter. Brush the chicken drum legs with the oil-butter mixture on both sides, making sure they are well coated.
Dredge each chicken drum leg in the breadcrumb mixture, pressing firmly to ensure that the coating sticks to the chicken. Place the coated drum legs onto the prepared baking sheet, leaving some space between them.
Bake the chicken drum legs in the preheated oven for 45-50 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Once cooked, remove the chicken drum legs from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
Garnish with chopped fresh parsley, if desired, and serve with your favorite sides. Enjoy your delicious, golden brown baked chicken drum legs!