Bacon Chicken Drumsticks

I absolutely love chicken legs. If I was the one building chickens they'd have 10 legs and nothing else. Specially not any gizzards. I wanted to do something different and good and wonderful but I didn't know what I wanted so I started inventing. Since I also love bacon and I had some in the fridge, I decided to combine the two. I had no idea what I was doing, so I wrapped the chicken with the bacon and slathered on honey mustard & barbeque sauce. I did two separate pans so we could decide which one tasted best. I had gross barbeque sauce so we liked the honey mustard better, but they would both be great if you have the right stuff! Plus, they are easy to make and even easier to eat! Serve these with these Parmesan Roasted Potatoes, some veggies and a salad, and even your mom will say you made a balanced meal!

Broiled Bacon Chicken Drumsticks

Chicken legs
Bacon
Barbeque sauce or Honey mustard

 Place a metal cooling rack in a cookie sheet. Rinse and remove the skin from the chicken legs; wrap with bacon. Slather on the sauce of your choice and place on the rack. Bake at 400 degrees, basting with more sauce until chicken is tender and starting to fall off the bones.

Parmesan Roasted Potatoes

I apologize. I don't have a picture of this recipe 'cause I figured that everybody already has the Stenersen Cookbook and so therefore they don't even NEED the recipe, but I know that there are SOME people (Glenda) who don't have theirs handy. At least I don't think she has hers yet... Original recipe from Brenda Seppala.

6 medium unpeeled potatoes
Olive oil
3 T. Parmesan cheese
1 T. dried parsley
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1/8 - 1/4 tsp. pepper

Mix together the Parmesan cheese & spices in a small bowl. Scrub the potatoes, cut into cubes and place in a gallon size plastic bag. Pour olive oil over top and shake to coat. Add the spices and shake to coat the potatoes evenly. Spread on to a greased 15X10 cookie sheet. Bake at 450 degrees for 25 minutes or more until browned. Stir them halfway through cooking to brown them more evenly.