Baked Drumsticks with Potatoes

Title:
Baked Drumsticks with Potatoes

Yield:
4 Servings

Categories:
Italian,
Potatoes,
Poultry




Ingredients:





     8 lg Chicken drumsticks


     2 lg Russet potatoes -- 1 inch


          Wedges


     1 c  Onion -- thinly sliced


     1 c  Italian plum tomatoes,


          Canned -- drained & chopped


 1 1/2 tb Fresh oregano -- minced


          OR 1 1/2 tsp. crumbled dried


          Oregano


   1/2 ts Coarse salt


   1/2 ts Fresh ground black pepper


     4 ts Olive oil


     2 tb Italian parsley -- minced






 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 kitchenshears 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 asingle


 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.


 


 Recipe By     : Lean Italian Cooking


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini