Chicken Legs with Vegetables: The Best Chicken Legs with Vegetables Recipe from Cook'n

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	Chicken Legs with Vegetables

Serves: 4

PREP: 10 MIN * BAKE: 1 HR * 4 SERVINGS

   8 chicken drumsticks or thighs (about 1 1/4 pounds), skin removed
   1 lb Yukon potatoes, cut into fourths
   1 medium red or green bell peppers, cut into strips
   1 medium onion, cut into wedges
   2 tbs chopped fresh marjoram, or 2 teaspoons dried marjoram
   3 tbs olive or vegetable oil
   1 tsp garlic salt

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Heat oven to 375°. Place chicken, potatoes, bell pepper and onion in ungreased rectangular pan, 13 x 9 x 2 inches. Mix remaining ingredients; sprinkle over chicken and vegetables.

Bake uncovered 30 minutes; turn chicken. Bake uncovered 25 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 SERVING: Calories 380 (Calories from Fat 160); Fat 18g (Saturated 4g); Cholesterol 90mg; Sodium 320mg; Carbohydrate 28g (Dietary Fiber 3g); Protein 30g
% DAILY VALUE: Vitamin A 16%; Vitamin C 58%; Calcium 4%; Iron 22%
DIET EXCHANGES: 2 Starch, 3 1/2 Lean Meat, 1 Fat

Betty's Tip
Yukon gold potatoes are medium-size potatoes with thin yellow skins and golden yellow flesh. They have a mild, slightly sweet flavor and a smooth, moist texture.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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