- 2# Chicken Legs
- 1 ½ T Kosher Salt, divided
- 1 pkt Ranch Dressing Seasoning, divided
- ½ c Sour Cream
- 1 bag Plain Potato Chips
- 1# Russet Potatoes
- 1 T Canola Oil
- 1# Green Beans, ends trimmed off
Pre-heat oven to 400.
In a bowl, add ½ ranch packet, 1/4 t salt and sour cream, mix together. Remove skin from chicken legs, add chicken legs to sour cream mixture and mix to coat well.
In a separate large bowl, add half a bag of potato chips and crush with hands until they are about the size of cornflakes. Take coated chicken out of sour cream mixture, roll in crushed chips until covered well and place on foil coated sheet pan. Place in the oven, cook until internal temperature is 165, about 35-40 minutes.
Wash potatoes well and poke small holes in them with a fork. Place on a plate in the microwave and cook for 8 minutes, until potatoes start to tenderize. Remove from microwave and let them cool.
When potatoes are cool enough to handle, cut potatoes into long wedges. Spray a foil coated sheet pan with pan spray and place potatoes on it. Drizzle with oil, ranch seasoning and 1 t of Kosher salt. Place in oven, cook until potatoes are golden brown and tender.
On the stove, add 2 qt of water and 1T kosher salt to a medium sized pan. Bring to a boil, add green beans and cook until tender, about 3-4 minutes.