This easy, but delicious recipe was created by my dear brother-in-law, and BOY is it tasty!
Oven 400 degrees
8 chicken legs, or bone in thighs, or a mix of both.
2 large sweet potatoes - 1 inch dice
2 large russet potatoes - 1 inch dice
1 large onion, chopped
2 cans original Rotel (use mild if you don't like spicy, or Mexican flavor if you can find it.)
SPICES
Cajun Seasoning ( we use Tony Chachere's) or Tajin' if you'd prefer.
kosher salt
rough ground pepper
garlic powder
lime juice
pour enough cooking oil ( we like avacado) in the bottom of a large casserole dish (at least 9x13)
enough so that you can coat the raw chicken pieces in it.
Sprinkle the dry seasonings liberally on the oil coated chicken.
If using thighs, place skin side down.
Bake at 400 degrees for 40 minutes.
Remove chicken from casserole dish and pour in the veggies. Stir them up a bit to distribute the spicy juices on them.
Replace chicken on top of veggies, turning the browned side up.
Pour over 2 cans of Rotel.
Squeeze about 1 lime over the Rotel (optional, but we like it.)
Return to oven and cook about 45 to 50 minutes, until the vegies are soft and the meat is tender.
