| 1 | Adjust oven rack to center of oven and preheat to 350°F. |
| 2 | Wash chicken legs and blot dry. |
| 3 | Place legs on work surface. |
| 4 | Starting at top of leg, slip your fingers under the skin to loosen. |
| 5 | Peel off skin carefully, using a pair of kitchenshears to snip the skin and any connecting membrane to avoid tearing the meat; discard skin. |
| 6 | Trim off any membrane or bits of fat that may still be attached to leg. |
| 7 | Lightly grease bottom of 9x13x2-inch ovenproof baking pan with cooking spray. |
| 8 | Arrange drumsticks in single layer in pan. |
| 9 | Arrange potatoes between and around drumsticks. |
| 10 | Place asingle layer of onion slices over drumsticks and potatoes. |
| 11 | Spoon tomatoes over onions. |
| 12 | Sprinkle oregano on top; season with salt and pepper. |
| 13 | Drizzle with olive oil. |
| 14 | Cover pan with foil and bake for 25 minutes. |
| 15 | Remove foil and baste with pan juices. |
| 16 | Continue baking, basting frequently with pan juices, until drumsticks are very tender and potatoes are cooked, about 25 minutes. |
| 17 | Transfer drumsticks to a platter. |
| 18 | Spoon tomatoes, onions, and pan juices over top. |
| 19 | Garnish with parsley and serve. |
| 20 | recipe by : lean italian cooking |
