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241cf4c4 b200 46fc af32 b6c3ca9167ac  2016 11 02 01 45 05
Kylie Thompson
Kylie Thompson

Cook chicken legs (seasoned with salt and pepper) skin side down in olive oil in a large skillet until the skin is browned in crispy. Flip and move legs to the center of the skillet. Add sliced shallot, two garlic cloves, sliced red bell pepper, and a can of drained, rinsed Cannellini beans. Season veggies lightly with salt and pepper. Roast at 425° until chicken is cooked through and veggies are dark brown around the edges. Beans will be crispy in places. Discard the garlic cloves (or eat em...your choice)

Divide arugula between plates, top with roasted veggies and place a leg on top of each salad. Serve with shallot Dijon dressing. Enjoy!

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