Clamato® Baked Chicken Legs

By carol gorman

Ingredients

• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon coarse ground black pepper
• 3 tablespoons vegetable oil
• 3 medium potatoes, large diced
• 1 large red onion, chopped
• 2 medium green peppers, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, sliced
• 8 chicken legs
• 2 cups Clamato® tomato cocktail

Preparation

Step 1

Preheat oven to 425 degrees F.

In a small bowl, combine basil, oregano, cumin, salt and pepper; mix well.

Place vegetables in bottom of a roasting pan, sprinkle with half of the seasoning mix; add oil and toss to coat well.

Season chicken legs in a large bowl, with remaining seasoning, toss to coat well.

Place chicken legs on top of vegetables in roasting pan; cover with aluminum foil; bake in oven for 20 minutes.

Add Clamato®; cook an additional 40 minutes (chicken is cooked when meat is fork tender).

Serve with rice or salad.