Ingredients for Spicy Chicken Legs With Tomatoes Potatoes
- 8 chicken legs
- Idaho Potatoes
- Italian Plum Tomatoes
- Diced Tomatoes With Green Chilies
- Parsley Flakes
- Salt and pepper to taste (approximately 1 teaspoon salt and 1/2 teaspoon black pepper)
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- 1-2 tablespoons onion powder (to taste)
- Fresh Oregano
- Parmesan Cheese
- French Bread
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How to Make Spicy Chicken Legs With Tomatoes Potatoes
- Preheat oven to 360°F (180°C) using the center oven rack.
- Rinse 8 chicken legs thoroughly, pat dry, and remove the skin.
- Lightly spray two 9x13x2-inch baking pans with non-stick cooking spray.
- Arrange chicken legs in a single layer across both pans.
- In a large bowl, combine 2 lbs cubed potatoes, 4 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon onion powder. Toss to coat evenly.
- In a separate bowl, drain 2 (28 ounce) cans of diced tomatoes, chop them roughly, then add them to the bowl with the potatoes. Mix well.
- Distribute the potato and tomato mixture evenly around the chicken legs in both pans.
- Sprinkle 1 tablespoon dried oregano over the chicken and vegetables. Season with remaining salt, pepper, and onion powder to taste. Drizzle with 2 tablespoons olive oil.
- Cover pans tightly with aluminum foil and bake for 30 minutes.
- Remove aluminum foil. Carefully drain pan juices into a measuring cup, reserving the juices.
- Baste chicken and vegetables with the reserved pan juices.
- Continue baking, uncovered, until chicken legs are cooked through (internal temperature reaches 165°F) and potatoes are tender, about another 45 minutes.
- Remove from oven and let rest for 5 minutes.
- Serve chicken legs with a generous spoonful of the tomato and potato mixture. Pour reserved pan juices over the top for extra flavor.
- Garnish with grated Parmesan cheese (optional).
- Serve with garlic-flavored French bread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
31g
Carbs
10g
