Baked Chicken Legs & Potato Wedges

By deanarrca

Ingredients

• 1/4 cup cornmeal or self rising cornmeal
• 1/4 cup flour or self rising flour
• 2 teaspoons seasoned salt
• 8 chicken drumsticks
• 4 medium baking potatoes, cut in wedges
• 1/4 cup margarine, or butter melted

Details

Servings 4

Preparation

Step 1

Heat oven to 350 degrees. in large plastic bag combine seasoned salt, cornmeal and flour. Moisten chicken legs with water or milk. Add chicken legs to bag a few at a time. Seal bag and shake to coat chicken with cornmeal mixture. Place chicken on one side of shallow baking pan. Place potatoes in bag with remaining cornmeal mixture. (Or make up a little more). Seal bag and shake to coat. Place potato wedges on remaining side of same baking pam. Drizzle chicken and potatoes with butter. Or if you have an oil sprayer or mister mist or spray lightly with oil. Bake for 50 to 60 minutes or until chicken and potatoes are fork tender.