Go Back
–+ servings
spaghetti with tomato sauce and chicken drumsticks in a blue bowl.
Print Recipe
4.73 from 11 votes

Easy Baked Chicken Drumsticks With Spaghetti

Oven-baked chicken drumsticks with spaghetti and tomato sauce. The spaghetti cooks in all delicious flavours. A must-try recipe!
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Greek Dinner Ideas
Cuisine: Greek
Keyword: holiday recipes, spaghetti with chicken, spaghetti with tomato sauce
Servings: 5 Servings
Calories: 539kcal
Author: Ria Mavrikos

Equipment

  • 9" x 13" baking dish

Ingredients

  • 6 small-medium size chicken drumsticks
  • 4 shallots peeled
  • 1 white onion peeled and cut into quarters
  • 4 cloves of garlic peeled and diced
  • 1/2 cup extra virgin olive oil
  • 1 ½ tablespoons seasoning salt
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 large can Italian peeled plum tomatoes 796 ml.
  • 1 tablespoon white granulated sugar
  • 1 package spaghetti 454 grams/16 oz/1 pound
  • 1/4 cup salted butter
  • 1/2 teaspoon red pepper flakes optional
  • 3 cups hot water add to the pan gradually
  • Grated parmesan cheese optional
  • Fresh parsley or basil for garnish optional

Instructions

  • Prepare the Chicken: Remove the chicken drumsticks from the packaging, rinse with cold water, and place them in a 9" x 13" baking dish.
    6 small-medium size chicken drumsticks
  • Prepare the Vegetables: Peel the shallots, garlic, and white onion. Dice the garlic, cut the onion into quarters, and leave the shallots whole. Add all the peeled ingredients to the baking dish. Don’t worry if the onions and shallots break apart slightly—they’ll cook down beautifully!
    4 shallots, 4 cloves of garlic, 1 white onion
  • Preheat the Oven: Preheat your oven to 400°F on convection bake.
  • Season the Chicken: Rub the chicken drumsticks with olive oil, ground pepper, salt, dried oregano, garlic powder, and seasoning salt. Add 1/4 cup of cold water to the pan to prevent the onions and garlic from burning.
    1/2 cup extra virgin olive oil, 1 ½ tablespoons seasoning salt, 1 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt
  • Roast the Chicken (First Phase): Place the chicken in the preheated oven and bake for 10 minutes at 400°F to sear the skin and lock in flavour.
  • Prepare the Tomato Sauce: While the chicken roasts, open the can of Italian peeled plum tomatoes and pour the entire contents, including the liquid, into a bowl. Stir in 1 tablespoon of sugar and use your hands or a fork to break the tomatoes into smaller pieces. Set aside. In a separate saucepan or tea kettle, heat 3 cups of water for adding to the pan as the chicken cooks.
    1 large can Italian peeled plum tomatoes, 1 tablespoon white granulated sugar, 3 cups hot water
  • Flip the Chicken (Second Phase): After 10 minutes, remove the pan from the oven and flip the drumsticks over. Return the pan to the oven and bake for another 10 minutes. If the pan is drying out, add 1/4 cup of hot water.
  • Lower the Oven Temperature & Add Tomato Sauce: After 20 minutes of baking, lower the oven temperature to 350°F. Add the prepared tomato sauce to the pan with the chicken. Place the pan back in the oven and bake for 30 minutes.
  • Flip the Chicken Again (Third Phase): After 30 minutes, remove the pan and carefully flip the chicken to brown on the other side. Add 1/4 cup of hot water to the pan. Return the pan to the oven for another 20 minutes.
  • Finish Cooking the Chicken: After 20 minutes, remove the pan from the oven. Transfer the golden brown chicken to a plate and cover loosely with aluminum foil. Set aside. Increase the oven temperature to 375°F.
  • Prepare the Spaghetti Sauce & Cook the Spaghetti: Add 1/4 cup salted butter to the tomato sauce in the baking dish. Add 2 cups of hot water and stir to combine. Place the pan back in the oven at 375°F. After a few minutes, the sauce will begin to boil. Once the sauce is hot, add all of the spaghetti to the pan, stirring to coat the noodles in the sauce. Return the pan to the oven and bake at 375°F for 20-30 minutes. Stir every 10 minutes to prevent sticking or burning. If the sauce is drying out, add 1/4 cup of hot water as needed.
    1/4 cup salted butter, 1 package spaghetti
  • Finish the Dish: Once the spaghetti is cooked, remove the pan from the oven and stir the pasta. Add the cooked chicken drumsticks back into the pan, and bake for a few minutes until the chicken is heated through. Top with grated parmesan cheese, fresh parsley or basil.
    Grated parmesan cheese, Fresh parsley or basil for garnish, 1/2 teaspoon red pepper flakes

Notes

  1. The chicken drumsticks in this recipe have a total cook time of 1 hour and 10 minutes but the cooking time may vary depending on the size and type of your chicken pieces. The internal temperature of the chicken should be at least 165 degrees F.
  2. The spaghetti will need about 25-30 minutes to cook in the tomato sauce. Depending on the temperature of your oven, type of pasta, and how you like your pasta, the cooking time may vary. As you near the 25-minute mark, you can take out a bit of the pasta to see if it's done.
  3. You may need to gradually add hot water to the baking dish. It's a good idea to heat up 3 cups of water in a saucepan or tea kettle so that you have it on hand. You'll want to add hot water to the baking dish so that the temperature stays hot while the chicken and pasta cook (except for the cold water at the beginning).

Nutrition

Serving: 1g | Calories: 539kcal | Carbohydrates: 22g | Protein: 25g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Cholesterol: 140mg | Sodium: 1547mg | Fiber: 3g | Sugar: 7g