Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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