Author Notes
Rustic, delicious and easy healthy recipe. Before food shopping for the week, I decided to make a meal using all the goodies I hadnt used; this included lots of veggies, red-skinned potatoes and sweet potatoes. And of course, I always have extra chicken in the freezer! Rosemary, a very nutritious and tasty herb, put it all together! I was excited to get my vegetables servings without forcing myself. —mddolce
Ingredients
- Rosemary Chicken
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6 pieces
whole chicken legs
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2 teaspoons
Rosemary
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1/2 tablespoon
salt
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1/2 teaspoon
vinegar
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1 tablespoon
olive or vegetable oil
- Garlic 2-potatoes and veggie casserole
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3 pieces
sweet potatoe
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4 pieces
red skinned potatoe
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1/2 bunch
celery
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3 pieces
carrots
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1 cup
chopped collard greens
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1/2 cup
chopped green pepper
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1/2 cup
chopped onions
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3 pieces
garlic cloves
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2 pieces
bay leaves
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2 teaspoons
salt
-
1 teaspoon
pepper
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1 tablespoon
olive oil or vegetable oil
Directions
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Preheat oven at 370 F. Chicken: In a recipient, mix oil, vinegar, salt, pepper, rosemary. In a freezing bag containing chicken, add the mixture, close bag. Make sure all chicken parts are covered with the marinade. Let rest for about 30 minutes, In a baking dish ( 9x9x2 or similar), put marinated chicken and place in oven.
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Veggies: In a recipient, add cleaned chopped red -skinned potatoes, sweet potatoes, carrots, celery, green pepper, onions, collard green. Add salt, pepper, finely chopped bay leave and garlic and, oil. Mix.
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Add veggies in backing pan containing the chicken ( that should have been cooking for 15-20 minutes) so that it covers the chicken. Cover pan with foil. Let cook for about 40 minutes. Remove from oven and serve.
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