Wednesday, April 23, 2008

Baked Chicken Legs

I kind of forgot to post this yesterday. So here it is today.

1.5 pounds chicken legs (thighs and drumsticks)
2 carrots, cut into chunks
1 parsnip, cut into chunks
.5 large onion, cut into chunks
10-12 sun dried tomatoes
6 ounces button mushrooms, cut in half
8 large brussels sprouts, trimmed
salt and pepper to taste

1 tablespoon lime juice
1 teaspoon dill
.5 teaspoon each: paprika, ground coriander seed
.25 teaspoon each: ground sumac, dried marjoram, dried thyme and garlic powder
salt and pepper to taste

Preheat pan to 400F. Line an 8x8 pan with all the veggies except mushrooms. Salt and pepper the vegetables. Place chicken on top of vegetables and surround by mushrooms. Top chicken and mushrooms with lime and spices. Cover loosely with foil and bake for one one. Remove foil and bake another 15-20 minutes, or until chicken is browned. Serves 2.

Here's the chicken in the pan, pre-baking:
And here's the chicken, ready to eat:

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