These juicy chicken legs with roasted spring vegetables are a very easy, delicious yet healthy weekday dinner option. Great batch cooking recipe.
Juicy Chicken with Roasted Spring Vegetables
These juicy chicken legs with roasted spring vegetables are a very easy, delicious yet healthy weekday dinner option. Great batch cooking recipe.
Ingredients
Method
- Preheat oven to 350 degrees. Cut vegetables into smaller pieces as shown in the picture. Place them in a casserole and drizzle with olive oil. Season with salt and pepper. Add garlic and rosemary and mix well. Roast for 30 – 40 minutes (depending on how soft you like the veggies).
- In the meantime heat avocado oil in large skillet over medium-high heat until hot. Place chicken in skillet, season with salt pepper and garlic powder and fry for 3 minutes.
- Reduce temperature to medium and and fry the other side until golden brown (4 minutes)
- Reduce temperature to low, turn chicken, cover with lid and let it simmer for 7 minutes.
- Turn chicken one last time and simmer for 3-6 minutes or until cooked through.
- Serve veggies and chicken. Enjoy!
