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The day after I purchased my new camera, I was determined to make a recipe I hadn’t made before so I could take oodles of pictures.

Drumsticks were perfect.

a.) I’ve never made a drumstick recipe that didn’t taste good
b.) They photograph well

Apricot Chicken Drumsticks (Adapted from Family Fun)
Serves 2-3
>> Click here for printable recipe


  • 1 lb chicken drumsticks (5-6 legs)
  • 1/2 tbsp olive oil
  • 6 oz apricot jam or preserves
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 cup chicken broth


  1. Preheat oven to 350 degrees F.
  2. Remove skin from drumsticks if desired. Heat the oil in a large skillet over medium heat. Brown the chicken in the skillet on all sides. Then transfer to a 9 x 13 baking dish sprayed with cooking spray.
  3. Whisk together the apricot jam, ginger, garlic, and broth. Pour evenly over the chicken.
  4. Bake the chicken for 25-30 minutes or until the juices run clear.
  5. Serve with a starch and veggies. I chose orzo and Brussels sprouts.

My Two Cents:┬áThis recipe is incredibly easy to make. I love keeping a few packages of drumsticks in the freezer because they are so versatile, so quick, so easy, and so tasty. Plus, I love to cook them with the skin on — it gives you and the other people eating it the option of eating it, or taking it off before you eat it. Sometimes I indulge, other times I don’t ;)

Chris ate this after a very very long day of studying, and besides being just what he needed, he loved the gingery/fruity flavors that coated the chicken. And I did, too.

And I’m certain you will!