What came first the chicken or the egg? Well in my case, the egg. Because I did that post on Monday haha. I guess spring has sprung me like a little chicken. I’ve been eating way more of the bird than usual lately. Not sure why, but get prepared to see more.
I figured it was about time for another super, simple dinner recipe. I’ve been eating out a ton lately for both work and pleasure, so when I do get a chance to have a night in, my meal is usually something easy, comforting and some-what healthy. This little gem came about from one of those, what do I have left in the fridge nights. Plus, although I’ve been eating a lot of chicken, it’s been mostly breasts, so I wanted to try something a teensy bit different from what I normally pick up at the market. And this falls into my favorite category of a one dish meal! Everything you need, right in one place. Boom!
- 2lbs chicken legs with skin
- 1 cup diced carrots
- 1/2 cup chopped cauliflower
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon chopped rosemary
- 1 tablespoon olive oil
- 1 ounce fresh lemon juice
- 1 teaspoon each kosher salt and black pepper
Pre-heat oven to 350 degrees. In a baking dish, toss carrots and cauliflower together. Mix olive oil with lemon juice and herbs. Spread over chicken legs and place on top of vegetables. Bake for 45-55 minutes or until chicken is cooked through.
What are some of your favorite ways to make one-dish chicken dinners?