Oven Roasted Chicken Legs and Veg

What you need:

8 -10 Chicken Legs
2 - 4 cups of Any type of veggie

Roasting Pan/ Cookie Sheet with sides

What to do:

Preheat Oven to 425*F

Cut up veggies (carrots, brussel sprouts, broccoli, sweet potatoes, mushrooms, green beans: whatever you've got)

Toss Veggies with 1/4 c of EVOO (Extra Virgin Olive Oil) and Salt and Pepper in a separate bowl then spread in a single layer on the baking sheet

Put the chicken back in the same bowl and use remaining EVOO to coat. Add more S&P and or EVOO if needed.

Put chicken legs on top of the veggies on the baking sheet.

Place in the middle of the oven and roast for 40 -50 minutes.  Chicken juices should run clear when finished cooking.

Pork Chops with What You've Got

4 to 6 Pork Chops

1/2 cup jam or jelly

1 tsp Salt

1/2 tsp Pepper

4 TBS butter

1 squeeze of a lemon if you've got it

1/2cup up to 3/4cup chopped trail mix ( Not the kind with M&M's or Choc Chips, but with dried fruit and nuts)

Baking dish

How to:

Preheat the oven to 350* F

Make the sauce in a pan on the stove. Melt the jam and the butter together then add the spices.

Wash pork chops and pat dry with a paper towel

Place the chops in baking dish. A square 8x8 baking pan or a rectangular 9x13 one will work. Cover with 1/2 the sauce. Top with chopped trail mix. 

Bake 50 minutes in the middle of the oven. Pork should not be pink. If nuts begin to burn before the pork is done, cover the pan with foil.