Spicy Chicken Legs With Tomatoes & Potatoes

Total Time
1hr 35mins
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.

Ingredients Nutrition

Directions

  1. Using center oven rack, preheat oven to 360^F.
  2. Rinse chicken legs, dry, and remove skin.
  3. Spray bottom of two 9x13x2-inch baking pan with non-stick spray.
  4. Distribute chicken legs into single layers across two pans.
  5. Put cubed potatoes in a bowl and add 4 table spoons olive oils and sprinkle with ½ salt/pepper/onion powder, mix well.
  6. Drain, chop, and mix tomatoes in a bowl then place into bowl with potatoes then mix well.
  7. Place final mixture all around chicken legs.
  8. Sprinkle oregano on top and season with remaining salt/pepper/onion powder, and drizzle with olive oil.
  9. Cover pans with aluminum foil and bake for 30 minutes.
  10. Remove aluminum foil and carefully drain juices into measuring cup and baste with pan juices.
  11. Continue cooking until chicken legs are done and potatoes are cooked well, about another 45 minutes.
  12. Remove from oven and serve chicken legs with spooned tomatoes, potatoes, and pour juices over top for added flavor.
  13. Garnish serving with parmesan if desired (optional).
  14. Server with garlic flavored French bread (optional).
  15. Serving Size: Dinner Party of 8 (1/2 Recipe for a family of 4).

Reviews

(3)
Most Helpful

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.

Melvin'sWifey May 04, 2008

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.

GaylaV May 10, 2007

This is excelent, the next time I will cut the salt in half.

George Wilson March 23, 2005

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