Chicken Recipe – Fast and Easy! | Bradenton-Longboat Key Food Photographer

Roasting is by far my most favorite way to cook a meal.  It’s easy, and it’s healthy.  I also love the fact that I can get dinner started and into the oven, and then go back to whatever I was doing for another 40 – 60 minutes.

This recipe comes together so fast!  I used a lot of packaged vegetables that required little or no prep (love the “Eat Smart” brand) so it was simply a matter of opening the bags and combining them in the roasting pan.  Enjoy!

Roasted Chicken Legs with Insane Amount of Veggies

• 1 16-ounce bag of baby cut carrots (thicker cuts best)
• 1 12-ounce bag of cauliflower florets (larger florets cut in half)
• 2 12-ounce bags of broccoli slaw
• 2 tablespoons extra-virgin olive oil
• coarse kosher salt and freshly ground pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 4 whole chicken legs (not just drumsticks), skin on, about 12-14 ounces each

1. Preheat oven to 475 degrees F.  Select a large roasting pan (preferably 11 x 15 x 3) and place a sheet of aluminum foil on the bottom surface.  Drizzle the foil with 1 tablespoon of the oil.
2. Combine the carrots, cauliflower, and broccoli slaw in the roasting pan and toss with the remaining 1 tablespoon of olive oil.  Mound a generous portion of the vegetable mixture along the sides of the pan to leave room for the chicken.
3. Arrange the chicken legs down the center of the pan.  Season with the oregano and paprika, and season generously with salt and pepper.
4. Roast, stirring the vegetables once, until the chicken is well-browned, about 45 minutes.  An instant-read thermometer should register 180 degrees.

This pairs really well with a side of rice pilaf or couscous.

Serves 4

Recipe developed and photographed by Stacey Siegal 2010

www.staceysiegalphotographyblog.com and www.staceysiegalphotography.com