Roasted Chicken and Vegetables

Sometimes I think I get stuck in a rut with my cooking. I like to make oven fried chicken with chicken legs. Pulled pork, chicken, or beef can be made into hash, tacos, quesadillas, or sandwiches. Then there is pan-fried pork chops, steaks, General Mama’s, beef and broccoli, spaghetti (in its many forms,) macaroni and cheese. Then there is the weekly pizza night. After awhile of repeating the same meals I just need to do something different. Today that something different was oven roasted chicken legs and vegetables.

I searched the internet for ideas on what to do with chicken legs and potatoes and came across this recipe for Garlic Roasted Chicken and Potatoes. I will be honest I wasn’t 100% sure about the maple syrup addition but it was well worth the add to the recipe. It gave it the little something that it needed.

I did make a couple changes from both the pictured dish and the written recipe. The dish pictured shows pineapple. I omitted it for two reasons: 1 my husband is allergic and 2 since he is allergic to it I don’t keep it in the house. It is also worth noting the pictured dish shows carrots where the recipe doesn’t include them. So unlike the recipe I added carrots and I used onion powder and seasoning salt in addition to the pepper to season the dish. I probably should also mention I have no idea what kind of potatoes I used because I got them fresh from a friend’s garden, but a good baking potato should do just fine.

I will also note that I used just the chicken legs because that was what I had on hand. If you don’t have quarters use legs, thighs, wings, breasts, or boneless if you must. No matter what you have this will still be a delicious recipe that comes together easily.

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

1/4 cup butter

6 six chicken legs

6 medium to large size potatoes, diced

2 large carrots, peeled and sliced

1 head garlic peeled

onion powder, seasoning salt, and pepper to taste

1/4 cup maple syrup (Use real maple syrup, it will make all the difference.)

1. Pre-heat the oven to 400.

2. Prep vegetables.

3. Place you chicken in the bottom of your pan followed by potatoes, carrots, and garlic.

4. Season to your preference. (I went heavy onion powder and pepper and light on the seasoning salt.)

5. Slice up butter into patties and place around the meat and veggies.

6. Cover the meat and vegetables with foil wrap. Bake for 40 minutes.

7. Drizzle with maple syrup. Place pan back in oven for another 20 minutes.

8. Serve and enjoy.

 

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2 thoughts on “Roasted Chicken and Vegetables

    1. Sara R. Post author

      Thank you. And I have other posts I would be happy to share. I am just taking a break from writing through the month of December. It will give me more of a chance to focus on my family and our obligations.

      Reply

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