Spicy Chicken Legs With Tomatoes & Potatoes - cooking recipe

Ingredients

10 large chicken legs
4 large idaho potatoes, 1 inch wedges
28 ounces Italian plum tomatoes, canned,drained & chopped
15 ounces diced tomatoes with green chilies
2 tablespoons italian parsley flakes
2 teaspoons salt
2 teaspoons fresh ground black pepper
8 teaspoons extra virgin olive oil
2 tablespoons onion powder
2 tablespoons fresh oregano or 2 tablespoons dried oregano
6 ounces parmesan cheese (optional)
1 loaf garlic French bread (optional)

Preparation

Using center oven rack, preheat oven to 360^F.
Rinse chicken legs, dry, and remove skin.
Spray bottom of two 9x13x2-inch baking pan with non-stick spray.
Distribute chicken legs into single layers across two pans.
Put cubed potatoes in a bowl and add 4 table spoons olive oils and sprinkle with 1/2 salt/pepper/onion powder, mix well.
Drain, chop, and mix tomatoes in a bowl then place into bowl with potatoes then mix well.
Place final mixture all around chicken legs.
Sprinkle oregano on top and season with remaining salt/pepper/onion powder, and drizzle with olive oil.
Cover pans with aluminum foil and bake for 30 minutes.
Remove aluminum foil and carefully drain juices into measuring cup and baste with pan juices.
Continue cooking until chicken legs are done and potatoes are cooked well, about another 45 minutes.
Remove from oven and serve chicken legs with spooned tomatoes, potatoes, and pour juices over top for added flavor.
Garnish serving with parmesan if desired (optional).
Server with garlic flavored French bread (optional).
Serving Size: Dinner Party of 8 (1/2 Recipe for a family of 4).