Spicy Chicken Legs With Tomatoes & Potatoes

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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).