Oven Fried Chicken w/ Broccoli Rabe & Creamy Potatoes



  • 8 chicken legs (– 10)
  • 2 cups flour
  • 1 1/2 cups milk
  • 1 1/2 teaspoons mustard
  • 4 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 head broccoli rabe
  • 1/4 cup water
  • 5 cloves garlic
  • red pepper flakes
  • salt
  • olive oil
  • 5 pounds potatoes (peeled)
  • 2 cups milk
  • 1/2 onion (medium, – diced)
  • 1 teaspoon Vegeta Seasoning
  • 1/4 cup sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  1. Remove the skin from the chicken legs. Set two shallow bowls; one for the flour and one for the milk. Add the mustard to the milk and stir. Add the seasonings to the flour and mix.
  2. Dip the chicken first in the flour then in the milk and back in the flour. Place the chicken in a baking dish and drizzle with the canola oil.
  3. Bake 50 - 55 minutes until the chicken becomes and nice golden and the juices run clear.
  4. For the Broccoli Rabe:
  5. Cut the hard stems from the broccoli rabe.
  6. Heat a large frying with 2 – 3 tablespoons of olive oil. Add the garlic and let the garlic become fragrant. Carefully, add the broccoli rabe and cover with a colander so that the oil does not splatter.
  7. Add a ¼ tsp. of red pepper flakes and ¼ - ½ tsp. salt. Add the water and cover with the colander until the broccoli rabe becomes tender.
  8. For the Mashed Potatoes:
  9. Place the potatoes in a large pot to boil with a tsp. of salt.
  10. Heat the milk with the diced onion, Vegeta seasoning and butter; do not boil. Have this heated and ready just before the potatoes are ready to drain..
  11. When the potatoes are fork tender; drain; add the heated milk mixture, sour cream salt, pepper and mash. If the potatoes need to be creamier add more milk a little at a time until the desired consistency is reached.
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