pesto-yogurt roasted chicken drumsticks

Step 1

Let's prep our ingredients. Mince your garlic cloves and wash and pat dry your chicken drumsticks. Get out a large bowl and add the pesto, yogurt, minced garlic, olive oil, salt and pepper.

Step 2

Stir well to combine.

Step 3

Put the chicken drumsticks into a gallon sized ziploc bag (or you can just throw the chicken in the same bowl as the pesto-yogurt mixture, but make sure it’s a large bowl). Add in the pesto-yogurt mixture, and zip up the bag. Make sure to shake or turn the bag a bit so that all of the pesto-yogurt mixture gets on and seeps into all of the chicken drumsticks. If you’re using a bowl to marinate the chicken in, make sure to cover the bowl tightly with either plastic wrap or a tight fitting lid.

Step 4

If you're making the full recipe, then you will need to divide the chicken and pesto-yogurt mixture between 2 ziploc bags.

Step 5

Refrigerate the chicken and let it marinate for an hour or up to overnight. I usually make this up in the morning before the kids go off to school and cook it up that night.

Step 6

After the chicken has marinated, pre-heat the oven to 425 degrees.

Step 7

Cover a rimmed baking sheet with tin foil, then top with parchment paper. This step really helps with the clean up.

Step 8

Lay out the chicken drumsticks in a single layer on top of the parchment paper, making sure to space them well.

Step 9

Bake until the skin is crisp and the chicken is cooked through, or until the internal temp reaches 165 degrees on an instant read thermometer, 25-35 minutes. Make sure to turn the chicken after 15 minutes, so that both sides get browned.

Step 10

If you want to crisp up the skins a bit more, throw them under the broiler for a few minutes.

Step 11

Serve up the chicken legs hot, warm or cold. They really taste great any way and they make for great lunch leftovers.