Parmesan Garlic Roasted Chicken Legs
Equipment
- nonstick foil; oblong baking sheet
Ingredients
Roasted Chicken and Potatoes:
- 2-1/2 pounds chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-1/2 pounds small gold creamer potatoes
Parmesan Garlic and Herb Sauce: (yield 1-3/4 cups)
- 3/4 cup Creamy Parmesan dressing
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic paste
- 2 ounce jar pimiento peppers
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
Instructions
- Preheat oven to 375F.
- Line baking sheet with nonstick foil.
- Place chicken on foil and drizzle with olive oil and season with salat and pepper.
- Bake in the preheated oven for 20 minutes.
- While chicken bakes, stir up the Parmesan Garlic sauce and set aside, mincing the pimentos and including all the jar liquid.
- Add the potatoes to the pan and turn chicken.
- Drizzle with a little more oil and season the potatoes.
- Bake for twenty minutes more.
- Drain or siphon off grease from pan.
- Baste the chicken and potatoes with 1/4 cup of the sauce and bake ten minutes to set.
- Turn the chicken and baste chicken and potatoes with another 1/4 cup sauce and bake ten minutes more.
- Serve chicken with potatoes and the extra sauce as a dip.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 665kcalCarbohydrates: 14gProtein: 18gFat: 60gSaturated Fat: 10gPolyunsaturated Fat: 24gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 98mgSodium: 1398mgPotassium: 478mgFiber: 2gSugar: 2gVitamin A: 496IUVitamin C: 26mgCalcium: 101mgIron: 2mg
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