Spicy Chicken Legs With Tomatoes & Potatoes
Ready In: 1 hr 35 mins
Serves: 10
Ingredients
- 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)
Directions
- 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).
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