Baked drumsticks with potatoes
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Baked drumsticks with potatoes
  Italian    Poultry  
Last updated 6/12/2012 1:06:07 AM. Recipe ID 31450. Report a problem with this recipe.
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      Title: Baked drumsticks with potatoes
 Categories: Italian, Potatoes, Poultry
      Yield: 4 Servings
 
      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.
  
  




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Recipe ID 31450 (Apr 03, 2005)

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