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.
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