pesto-yogurt roasted chicken drumsticks
makes enough for 8 chicken drumsticks - If you want to make more, then just double the below recipe. I cut the original recipe in half.
half recipe: makes enough for 8 chicken drumsticks (2 to 2/12 pounds)
  • 8 chicken drumsticks (roughly 2 to 2½ pounds)
  • ¼ cup plus 2 tablespoons pesto
  • ¾ cup plain Greek yogurt
  • 1-2 garlic cloves, minced
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground pepper
full recipe: make enough for 3½ to 4 pounds of chicken drumsticks
  • 3½ to 4 pounds chicken drumsticks
  • ¾ cup pesto
  • 1½ cups plain Greek yogurt
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground pepper
  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.
  2. Stir well to combine.
  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.
  4. If you're making the full recipe, then you will need to divide the chicken and pesto-yogurt mixture between 2 ziploc bags.
  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.
  6. After the chicken has marinated, pre-heat the oven to 425 degrees.
  7. Cover a rimmed baking sheet with tin foil, then top with parchment paper. This step really helps with the clean up.
  8. Lay out the chicken drumsticks in a single layer on top of the parchment paper, making sure to space them well.
  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.
  10. If you want to crisp up the skins a bit more, throw them under the broiler for a few minutes.
  11. Serve up the chicken legs hot, warm or cold. They really taste great any way and they make for great lunch leftovers.
Recipe by Marin Mama Cooks at