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–+ servings
Breaded Chicken Legs and Potatoes

Breaded Chicken Legs and Potatoes

Roasted chicken legs and potatoes that have been breaded and cooked with Italian style plum/diced tomatoes.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4

Ingredients
  

  • 2.25 lb chicken drums w/out skin
  • 4-5 medium idohao Potaotes peeled and quartered
  • 2 cups flavored breadcrumbs divided
  • 3/4 - 1 cup olive oil
  • 1 cup Italian plum diced/peeled tomatoes with juice
  • 1/2 medium white onion chopped
  • 1-2 cloves garlicchopped
  • Chopped fresh parsley
  • 4 tblsp grated parm cheese
  • 2 eggs plus 2 tblsp water
  • 1 cup water
  • Optional: Salt and pepper

Instructions
 

  • 1. In a bowl combine tomatoes, onion, garlic, parsley, and 1/4 cup oil in a bowl. Set aside...
  • 2. In bowl mix well the eggs,2 tblsp grated parmesan cheese with 2 tblsp water.
  • In another bowl put 1 cup of breadcrumbs
  • Dip each chicken leg into the egg wash and then breadcrumbs.
  • 3. In large roasting pan place water and about 1/4 cup of olive oil. Then place the legs in the pan.
  • 4. Peel and quart Potaotes and place into a bowl with 1/3 of the tomato mixture and combine with about 2 tblsp of breadcrumbs and 2 tablespoons of grated parmesan cheese.
  • Add to the pan
  • 5. Pour the remaining tomatoes with juice evenly over the chicken and Potaotes.
  • 6. Cover with foil and bake in a pre heated 375 degree oven. After 1 hour remove the foil. Baste the chicken legs with juice and place back into the oven to cook for an additional 45 minutes (or until chicken legs are cooked through).

Notes

If the potatoes don't look crispy enough but the chicken is cooked simply remove the legs to a dish and cover. Then place the potatoes back into the oven and turn up the heat to 400 degrees F and continue to cook another 15 minutes that should do it.
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