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Baked Drumsticks with Potatoes

These chicken legs are baked with potatoes and tomatoes, a one dish meal that's quick and easy to prepare.

Prep Time: 15
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients:

• 8 large chicken drumsticks
• 2 large russet potatoes, cut in 1-inch wedges
• 1 large onion, thinly sliced
• 1 can (14.5 ounces) diced tomatoes
• 1 1/2 tablespoons fresh chopped oregano or about 1 teaspoon dried leaf oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 tablespoons olive oil
• 2 tablespoons finely chopped parsley

Instructions:

Adjust oven rack to center of oven and preheat to 350° F.

Wash chicken legs and pat dry with paper towels. Place the drumsticks on work surface, and starting at top of each 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 still attached to leg.

Lightly grease bottom of 9x13x2-inch baking pan or spray with nonstick cooking spray. Arrange the chicken legs in single layer in pan. Arrange potato wedges between drumsticks. Place a single layer of onion slices over the chicken legs and potatoes. Spoon tomatoes over onions. Sprinkle oregano over all and season with salt and pepper. Drizzle with olive oil.

Cover tightly 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.

Recipe adapted from "Lean Italian Cooking"