Baked Chicken Legs With Tomato And Oregano Recipes

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SPICY CHICKEN LEGS WITH TOMATOES & POTATOES



Spicy Chicken Legs With Tomatoes & Potatoes image

This recipe is a great use of chicken legs for an unbelievable dinner flavor that will impress your friends. A friend cooked it for me once but I modified it to give it a bit of extra flavor. Also my wife hates onions so the onions were replaced with onion powder. She loved it.

Provided by bc1429

Categories     Chicken Thigh & Leg

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Using center oven rack, preheat oven to 360^F.
  • Rinse chicken legs, dry, and remove skin.
  • Spray bottom of two 9x13x2-inch baking pan with non-stick spray.
  • Distribute chicken legs into single layers across two pans.
  • Put cubed potatoes in a bowl and add 4 table spoons olive oils and sprinkle with ½ salt/pepper/onion powder, mix well.
  • Drain, chop, and mix tomatoes in a bowl then place into bowl with potatoes then mix well.
  • Place final mixture all around chicken legs.
  • Sprinkle oregano on top and season with remaining salt/pepper/onion powder, and drizzle with olive oil.
  • Cover pans with aluminum foil and bake for 30 minutes.
  • Remove aluminum foil and carefully drain juices into measuring cup and baste with pan juices.
  • Continue cooking until chicken legs are done and potatoes are cooked well, about another 45 minutes.
  • Remove from oven and serve chicken legs with spooned tomatoes, potatoes, and pour juices over top for added flavor.
  • Garnish serving with parmesan if desired (optional).
  • Server with garlic flavored French bread (optional).
  • Serving Size: Dinner Party of 8 (1/2 Recipe for a family of 4).

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