The tasty vinaigrette serves as both the marinade and finishing glaze for these easy-to-make baked chicken drumsticks.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2/3 cup Renée's Honey Dijon Vinaigrette, divided
2 tsp. finely chopped fresh rosemary
2 small garlic cloves, minced
12 small chicken drumsticks (2-1/4 lb./1 kg)
1/2 tsp. black pepper
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How do I make it ?
Reserve 1/4 cup vinaigrette. Whisk remaining vinaigrette with rosemary and garlic until blended; pour over chicken in shallow dish. Turn to evenly coat chicken on all sides. Refrigerate 2 hours to marinate.
Heat oven to 450°F. Remove chicken from marinade; discard marinade. Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Sprinkle with pepper.
Bake 30 min., turning after 15 min. Remove chicken from oven. Heat broiler.
Brush chicken with reserved vinaigrette. Broil, 6 inches from heat, 3 to 5 min. on each side or until chicken is golden brown and done (165ºF).
Kraft Kitchen Tips!
Serve with coleslaw and hot steamed trimmed fresh green beans.
The chicken can be refrigerated up to 24 hours before baking as directed.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 3.5 g
Cholesterol 70 mg
Sodium 190 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 2 g
Protein 17 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.