Baked Chicken Drumsticks (Kabob)

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1/2 cup Balkan-style plain yogurt
  • 1/2 cup pasta sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 chicken drumsticks
  • 2 teaspoons ground dillweed
  • 2 teaspoons ground thyme

Method

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 facts <b>Per drumstick:</b> about

  • Sodium 199 mg
  • Protein 12 g
  • Calories 136.0
  • Total fat 9 g
  • Cholesterol 53 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Chicken Drumsticks (Kabob)

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