time saving meal prep system

Chicken Legs and Vegetables – C

Chicken Legs and Vegetables - C
Green salad
Chicken Legs and Vegetables - C
Green salad

Ingredients

Prep
  • 2 t dried tarragon
  • salt and pepper to taste
  • 3 T olive oil
  • 12 chicken legs
  • 6 small frozen corn cobs
  • 2 zucchini
  • 2 tomatoes
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Mix first 3 ingredients in small measuring cup.
  2. Place chicken legs in a large zipper bag and pour in 1/2 oil mixture. Zip to seal and squish around to mix.
  3. Cut tomatoes and zucchini into large wedges and place in another large zipper bag with corn cobs.
  4. Pour remaining oil mixture over vegetables. Zip to seal and squish around to mix.
To Cook
  1. Pour chicken legs and vegetables onto large baking sheet lined with foil and sprayed with non stick spray.
  2. Bake at 400 degrees for 40 minutes or until chicken is cooked through.
  3. Serve with green salad.

Ingredients

Prep
  • 2 t dried tarragon
  • salt and pepper to taste
  • 3 T olive oil
  • 12 chicken legs
  • 6 small frozen corn cobs
  • 2 zucchini
  • 2 tomatoes
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Mix first 3 ingredients in small measuring cup.
  2. Place chicken legs in a large zipper bag and pour in 1/2 oil mixture. Zip to seal and squish around to mix.
  3. Cut tomatoes and zucchini into large wedges and place in another large zipper bag with corn cobs.
  4. Pour remaining oil mixture over vegetables. Zip to seal and squish around to mix.
To Cook
  1. Pour chicken legs and vegetables onto large baking sheet lined with foil and sprayed with non stick spray.
  2. Bake at 400 degrees for 40 minutes or until chicken is cooked through.
  3. Serve with green salad.