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Ingredientes
- 8 lrg Chicken drumsticks
- 2 lrg Russet potatoes -- 1 inch Wedges
- 1 c. Onion -- thinly sliced
- 1 c. Italian plum tomatoes, Canned -- liquid removed & minced
- 1 1/2 Tbsp. Fresh oregano -- chopped Or possibly 1 1/2 teaspoon crumbled dry Oregano
- 1/2 tsp Coarse salt
- 1/2 tsp Fresh grnd black pepper
- 4 tsp Extra virgin olive oil
- 2 Tbsp. Italian parsley -- chopped
Direcciones
- 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; throw away skin. Trim off any membrane or possibly bits of fat which 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 extra virgin olive oil. Cover pan with foil and bake for 25 min. Remove foil and baste with pan juices. Continue baking, basting frequently with pan juices, till drumsticks are very tender and potatoes are cooked, about 25 min.
- Transfer drumsticks to a platter. Spoon tomatoes, onions, and pan juices over top. Garnish with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 56 | 22% |
| Total Fat 6.3g | 8% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 32mg | 11% |
| Sodium 340mg | 14% |
| Potassium 1013mg | 29% |
| Total Carbs 38.09g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.2g | 2% |
| Protein 13.27g | 21% |
