Tested till perfect Baked Chicken Drumsticks (Kabob)

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 drumsticks or 8 servings


  • 1/2 cup 1/2cupBalkan-style plain yogurt
  • 1/2 cup 1/2cuppasta sauce
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 12 12chicken drumstickchicken drumsticks
  • 2 tsp 2tspground dillweed
  • 2 tsp 2tspground thyme
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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.

Nutritional Information Per drumstick: about

cal 136 pro 12g total fat 9g sat. fat 2g
carb 2g fibre 0 chol 53mg sodium 199mg

% RDI:

calcium 3 iron 7 vit A 2 vit C 3
folate 3
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