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
What You'll Need
whole chicken legs
olive or vegetable oil
Garlic 2-potatoes and veggie casserole
red skinned potatoe
chopped collard greens
chopped green pepper
olive oil or vegetable oil
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.
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.
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.