Baked Drumsticks with Potatoes
Source of Recipe
Heidi
List of Ingredients
Baked Drumsticks with Potatoes
8 large chicken drumsticks
2 large russet potatoes -- 1 inch wedges
1 cup onion -- thinly sliced
1 cup Italian plum tomatoes, canned -- drained & chopped
1 1/2 tablespoons fresh oregano -- minced
OR 1 1/2 tsp. crumbled dried oregano
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
4 teaspoons olive oil
2 tablespoons Italian parsley -- minced
Recipe
Adjust oven rack to center of oven and preheat to 350^F.
Wash chicken legs and blot dry. Place legs on work surface. Starting
at top of leg, slip your fingers under the skin to loosen. Peel off
skin carefully, using a pair of kitchen shears to snip the skin and
any connecting membrane to avoid tearing the meat; discard skin.
Trim off any membrane or bits of fat that may still be attached to
leg.
Lightly grease bottom of 9x13x2-inch ovenproof baking pan with
cooking spray. Arrange drumsticks in single layer in pan. Arrange
potatoes between and around drumsticks. Place a single layer of
onion slices over drumsticks and potatoes. Spoon tomatoes over
onions. Sprinkle oregano on top; season with salt and pepper.
Drizzle with olive oil.
Cover pan with foil and bake for 25 minutes. Remove foil and baste
with pan juices. Continue baking, basting frequently with pan
juices, until drumsticks are very tender and potatoes are cooked,
about 25 minutes.
Transfer drumsticks to a platter. Spoon tomatoes, onions, and pan
juices over top. Garnish with parsley and serve.
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