Do your self a favour and cook some extra potatoes on the weekend for an easy mid-week dinner.

4-6 pre-cooked fingerling potatoes
6-8 chicken drumsticks
3 tbsp. lemon pepper spice
4 cloves garlic, chopped

Prep time: 5 minutes
Cooking time: 35 minutes
Servings: 2

Adjust the ingredient quantities for how many people you are feeding and the size of the appetites.

Let the potatoes come to room temperature while you cook the chicken. Cut potatoes in half.

Put the lemon-pepper spice in a plastic bag or bowl, shake to coat the chicken pieces. Add more spice if necessary. If you are cooking skin on, you will not need oil. If you are cooking skin off, use 1 tbsp. of oil drizzled over the coated chicken. Cook the chicken for 25 minutes. After 30 minutes, add the chopped garlic and cut potatoes for an additional 5 minutes.

Note: We use the paddle in with skin-on. It does play a bit of havoc with the skin, but you wind up with a few crunchy pieces that add to the overall flavour. Since we're already not eating the most healthy way we can, we serve it with a side salad to ease our conscience.

Just made this for the family, a really simple, easy to make, delicious recipe. It was enjoyed by everyone( and they are not an easy crowd!!) Left by: Betty Davis (3 Jun 2014)