Thursday, May 16, 2013

Simply Roasted Chicken Legs and Veggies

Lin and I went out with friends last night to celebrate an anniversary, but I still wanted the kids to eat a decent, filling supper without spending a lot of time on it. This fit the bill quite perfectly and was very tasty too!
I had been to the grocery store in the forenoon and picked up some chicken legs quarters and some McCormick Perfect Pinch Original Chicken Seasoning. I seasoned the chicken in the forenoon with plain sea salt (to tenderize) on all sides and refrigerated it until late afternoon.
The Pampered Chef Bar Pan was perfect for this recipe. Spray pan with oil, arrange 4 Chicken Leg Quarters and fill in the spaces with Red Potato Chunks, Carrots, and Shallots that have been tossed in Garlic Oil and seasoned with the chicken seasoning.

Bake at 400° for 1 hour. Test chicken for doneness with an instant read thermometer. Push into thickest part of the thigh not touching any bone. It should read 165°. The garlic oil, seasoning, and the drippings from the chicken seasoned the veggies just right. They were yummy!
It is fabulously beautiful outside tonight, and I can't think of anywhere else I'd rather be than outside enjoying it.! I hope you get to enjoy it too! :)


  1. I love one pan meals like this....and it smells so good while it's in the oven!

    I'm listening to robins and is lovely!

  2. Oh yes - this is right up my alley - delicious!!
    Mary x

  3. Martha, you are such a good mom. I can imagine the delight on the boy's faces when they pulled this out of the oven. They probably felt sorry for you that you had to eat out!