Baked Chicken Drumsticks (Kabob)
This simple chicken dish bakes up moist and juicy. The women recommend using pasta sauce because it contains herbs and spices, but puréed tomatoes work just as well. It's also delicious with other chicken parts.
Servings: 12 drumsticks or 8 servings
Ingredients:
| Nutritional Info | |
| Per drumstick: about | - |
| cal | 136 |
| pro | 12 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | trace |
| chol | 53 mg |
| sodium | 199 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit A | 2% |
| vit C | 3% |
| folate | 3% |
Suggested Recipes
-
1/2 cup (125 mL) Balkan-style plain yogurt
1/2 cup (125 mL) pasta sauce
1/2 tsp (2 mL) each salt and pepper
12 chicken drumsticks
2 tsp (10 mL) ground dillweed
2 tsp (10 mL) ground thyme
Preparation:
In large bowl, whisk together yogurt, pasta sauce, salt and pepper; add chicken and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 hours.)
Line rimmed baking sheet with foil. Arrange chicken on sheet; spoon any remaining marinade over top. Using fine sieve, dust with half each of the dillweed and thyme. Bake in 400°F (200°C) oven, turning once and sifting remaining dillweed and thyme over top, until juices run clear when chicken is pierced, about 40 minutes.
Tags:
Main Course; Poultry-Chicken; Cheese/Other Dairy; Bake; Make-Ahead;
Source
Canadian Living Magazine: December 2004
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