Slow Roasted Chicken Legs With Vegetable Medley
Dana has been wanting to make some of her childhood recipes, so I told her to go for it. So here is Dana with another great recipe.
The other day I was wracking my brain over what to cook for dinner that would please our almost two year old. I started to think back on some of the dishes my mom used to cook for us and recalled one of my favorites! This is very easy to prepare (takes about 15mins max) and tastes delicious! Our son loved the meal and that’s how you know it’s a winner!
Slow Roasted Chicken Legs With Vegetable Medley
Preheat the oven to 325.
Julienne the carrots.
Julienne the Potatoes.
Dice the onion.
I used a roaster pan to cook this dish. Coat the bottom of the pan with margarine. Place the chicken legs in the pan, and as you do, roll them around in the margarine so that they have a nice coating. I like to be generous with the margarine.
Add the vegetables to the roaster pan.
Cook for 2.5-3 hrs at 325 or until the skin of the legs crisps up.
Nice, crispy and delicious!
Slow Roasted Chicken Legs with a Vegetable Medley
Ingredients
Method
- Preheat the oven to 325.
- I used a roaster pan to cook this dish. Coat the bottom of the pan with margarine. Place the chicken legs in the pan, and as you do, roll them around in the margarine so that they have a nice coating. I am generous with the margarine.
- Julienne the carrots and potatoes. Dice the onion.
- Add the vegetables to the roaster pan.
- Cook for 3 hrs at 325 or until the skin of the legs crisps up.
- This is an easy family meal, pleasing for all tastes. You can also include different vegetables. Next time, I'm going to add cauliflower! Enjoy !
This is an easy family meal, pleasing for all tastes. You can also include different vegetables. Next time, I’m going to add cauliflower! Enjoy !
