I marinated chicken drums for 2 days (supposed to be one day, but an emergency happened yesterday), and cooked it tonight, @425 for 30 minutes w/foil on, and about 15-20 min w/ foil off. As soon as it came out, put a small bit of seasoning salt to finish, and let rest.

It gave a "perfect" cook inside with a good crisp outside, but it seems like the marinade did nothing to season the meat, the skin barely absorbed the flavor on the outside, and the meat itself still has that tacky texture and plain chicken flavor that you'd get if you just boiled chicken in water. Can anyone think of what I did wrong, and what I could use to improve? Thanks in advance, very naiive at-home cook here, would be grateful for good advice and harsh critisicm, let me have it!

Edit: The marinade was worchestershire, (very little) soy sauce, lemon juice, cayenne, paprika, salt, pepper, lemon zest, fresh thyme and parsley, oregano, olive oil, and water (just enough to completely submerge the chicken)