Baked Chicken Legs With Tomato And Oregano Recipes

TENDER ITALIAN BAKED CHICKEN

Tender Italian Baked Chicken image

Flavorful and moist baked chicken.

Provided by Barb Eisel

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

¾ cup mayonnaise
½ cup grated Parmesan cheese
¾ teaspoon garlic powder
¾ cup Italian seasoned bread crumbs
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g

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

Ingredients

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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