Roasted Chicken leg w/ Veggies


Monday’s aren’t the most fun day of the week. For most of us it’s a recovery day from the weekend. Weekend withdrawal day as it were. 

I like to look at it as a day for new beginnings…. if the week had seasons Monday would be Spring.

So why not try a new spin on a kitchen classic? Everybody and their mothers knows how good roasted chicken can be. But why not try something with a little extra flavor? 

Tonight we roasted up a couple chicken legs in a roast pan, packed with veggies and added some leftover rice once it was cooked. For spices I used kosher salt, BBQ seasoning, garlic powder, black pepper, but you can use whatever spices you fancy. To keep the meat moist, instead of oil or chicken broth I just added some white wine. The alcohol in the wine cooks off and leaves the house smelling so fragrant everyone will wanna know what’s in the oven. It also has the benefit of bringing out the flavors from the food, similar to how oils do the same.

Roasted for about an hour at 375° F, removing the lid of the roasting pan after 40 minutes. In the last 5 minutes I added the cooked rice and mixed it with the veggies.

Tryed the recipe or something similar? Let us know! We would love to hear your experiences.

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