ONE PAN: Herbs de Provence Harvest Chicken

It is time for another one pan meal! This recipe is my everything but the kitchen sink recipe!

I had a bunch of different vegetables leftover from our weekly CSA box and I didn’t know what to do with them. I had also recently purchased some chicken legs that were languishing away in the refrigerator. Roasting vegetables is one of my favorite ways to prepare them and I love roasted chicken. So why not combine them?! Add in a little Herbs de Provence and you have an amazing dinner on your hands. And it all fits in one Pyrex!

ONE PAN: Herbs de Provence Harvest Chicken

Loving My New Cuisinart Oven Mitts

ONE PAN: Herbs de Provence Harvest Chicken

ONE PAN: Herbs de Provence Harvest Chicken

ONE PAN: Herbs de Provence Harvest Chicken

ONE PAN: Herbs de Provence Harvest Chicken

Ingredients:

Empire Kosher Chicken Legs, with thigh attached

Herbs de Provence

Cherry Tomatoes, 1 cup, sliced in half

Red Onion, 1, diced

Extra Virgin Olive Oil (“EVOO”), ~1/4 cup

Yellow Squash, 1, diced

Corn, 1 ear, kernels only

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spray your Pyrex with Pam.
  3. Spread the diced vegetables along the bottom of the Pyrex. Drizzle with EVOO and season liberally with sea salt, pepper and Herbs de Provence.
  4. Place the chicken legs on top of the vegetables. Rub with EVOO and then season with sea salt, pepper and Herbs de Provence.
  5. Cover the Pyrex with foil and roast in the oven for 30 minutes.
  6. After 30 minutes, remove the foil and roast uncovered for an additional 30 minutes or until the chicken is slightly browned.
  7. Serve with your favorite salad!
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