Recipe - Baked Drumsticks With Potatoes

8 lg Chicken drumsticks
2 lg Russet potatoes 1 inch
Wedges
1 cup Onion thinly cut or sliced up
1 cup Italian plum tomatoes,
Canned drained & chopped
1 One half tablespoon Fresh oregano minced
OR 1 One half tsp. crumbled dried
Oregano
One half teaspoon Coarse salt
One half teaspoon Fresh ground black pepper
4 teaspoon Olive oil
2 tablespoon 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 9x13x2inch
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini