Adjust oven rack to center of oven and preheat to 350° F.
Wash chicken legs and pat dry with paper towels. Place the drumsticks on work surface, and starting
at top of each leg, slip your fingers under the skin to loosen. Peel
off skin carefully, using a pair of kitchen shears to snip the
skin and any connecting membrane to avoid tearing the meat; discard
skin. Trim off any membrane or bits of fat still attached
Lightly grease bottom of 9x13x2-inch baking pan or spray with nonstick
cooking spray. Arrange the chicken legs in single layer in pan. Arrange
potato wedges between drumsticks. Place a single layer of
onion slices over the chicken legs and potatoes. Spoon tomatoes over
onions. Sprinkle oregano over all and season with salt and pepper.
Drizzle with olive oil.
Cover tightly 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 adapted from "Lean Italian Cooking"
Calories per serving: 364
Fat per serving: 11.0g