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Baked Drumsticks with Potatoes

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 21657

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ingredients

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 tablespoon fresh oregano, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil
2 tablespoons Italian parsley, minced

directions

Adjust oven rack to center of oven and preheat to 350 degrees 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.

added by

quibrey

nutrition

296 calories, 16 grams fat, 13 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com



REVIEW: recipe rating
I really liked this recipe! Made it last night and it turned out great. I made some mexican fried rice to go along with it and it was just delicious.

A few changes.. I added half cup of water after 25mins of baking to add a little more juice to the dish. I also used real tomatoes not canned. Also increased the cooking time to 1 hr 15 minutes since the fresh tomatoes needed a little more time.

Overall great recipe the potatoes turned out juicy and delicious and chicken was moist and really yummy. Will definitely cook again!



Registered Member at CDKitchen.com



Member since: July 20, 2009
REVIEW: recipe rating
I did some things different when making this meal.

I used real tomatoes
I used 4 potatoes
I cooked Covered for about 45 minutes and uncovered for about 35 minutes.
I also seasoned the chicken first and then added extra salt and pepper after everything was in the dish.