Ingredients
Prep
- 12 chicken legs (drumsticks)
- 1 T chili powder
- 1 t ground cumin
- 1 t oregano
- 1 t garlic powder
- 1/2 C whole wheat flour
- 1/2 C butter melted
- 2 C tortilla chips organic
- 1 lb baby new potatoes
- 2 T olive oil
- salt and pepper to taste
On Cooking Day
- 1 pint grape tomatoes
- 16 oz frozen corn
Instructions
To Assemble
- Place 6 chicken legs in large zipper bag. Add next 5 ingredients. Zip to seal and toss to coat.
- Dip each chicken leg into butter then roll in crushed tortilla chips.
- Repeat for remaining 5 legs.
- Place in large container with lid. Use wax paper between layers. Sprinkle any extra crushed chips over chicken.
- Chop potatoes into bite size pieces and add to large zipper bag with olive oil, salt and pepper. Zip to seal and shake well.
To Cook
- Place chicken and potatoes on large baking sheet sprayed with non stick spray. Bake in oven at 350 degrees for 45 minutes or until chicken is cooked through.
- Cook corn according to package directions.
- Serve with grape tomatoes.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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