Prep 20 mins
Cook 1 hr 15 mins
This recipe is a great use of chicken legs for an unbelievable dinner flavor that will impress your friends. A friend cooked it for me once but I modified it to give it a bit of extra flavor. Also my wife hates onions so the onions were replaced with onion powder. She loved it.
- 10 large chicken legs
- 4 large idaho potatoes, 1 inch wedges
- 28 ounces Italian plum tomatoes, canned,drained & chopped
- 15 ounces diced tomatoes with green chilies
- 2 tablespoons italian parsley flakes
- 2 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 8 teaspoons extra virgin olive oil
- 2 tablespoons onion powder
- 2 tablespoons fresh oregano or 2 tablespoons dried oregano
- 6 ounces parmesan cheese (optional)
- 1 loaf garlic French bread (optional)
- Using center oven rack, preheat oven to 360^F.
- Rinse chicken legs, dry, and remove skin.
- Spray bottom of two 9x13x2-inch baking pan with non-stick spray.
- Distribute chicken legs into single layers across two pans.
- Put cubed potatoes in a bowl and add 4 table spoons olive oils and sprinkle with ½ salt/pepper/onion powder, mix well.
- Drain, chop, and mix tomatoes in a bowl then place into bowl with potatoes then mix well.
- Place final mixture all around chicken legs.
- Sprinkle oregano on top and season with remaining salt/pepper/onion powder, and drizzle with olive oil.
- Cover pans with aluminum foil and bake for 30 minutes.
- Remove aluminum foil and carefully drain juices into measuring cup and baste with pan juices.
- Continue cooking until chicken legs are done and potatoes are cooked well, about another 45 minutes.
- Remove from oven and serve chicken legs with spooned tomatoes, potatoes, and pour juices over top for added flavor.
- Garnish serving with parmesan if desired (optional).
- Server with garlic flavored French bread (optional).
- Serving Size: Dinner Party of 8 (1/2 Recipe for a family of 4).
This was good but I did make a lot of changes. There was nothing in this recipe to say it was spicy.... I had to add some heat to my plate upon serving it. I halved the recipe, and kept the tomato chunks big. I just used a can of green chilis instead of tomatoes and chilis. I also added some diced onion and minced garlic to the potato/tomato mix. We love basil so I substituted basil for the oregano and used seasoning salt instead of regular. I baked mine at 375 for 1 hour 15 minutes UNcovered so the veggies would have more of a roasted texture and it all turned out great. Hubby really liked the chicken. Didn't have parm, but would love to try that next time.
This is a scrumptious way to serve chicken. I did have a bit of a problem following the directions but it all turned out fine. I cut the recipe in half and used only 1 can of petite cut tomatoes with herbs. I did cut down the salt as the other reviewer suggested. I did not have fresh oregano so used about 3/4 tsp. of the dried. The parmesan cheese on top is a great addition. We will have this often with these few changes. Thank you for posting this very good recipe.
This is excelent, the next time I will cut the salt in half.