Ingredients
Prep
- 2 t dried tarragon
- salt and pepper to taste
- 1/4 C olive oil
- 12 chicken legs
- 6 small frozen corn cobs
- 2 zucchini
- 2 tomatoes
On Cooking Day
- 6 C salad greens
Instructions
To Assemble
- Mix first 4 ingredients in small measuring cup.
- Place chicken legs in a large zipper bag and pour in 1/2 oil mixture. Zip to seal and squish around to mix.
- Cut tomatoes and zucchini into large wedges and place in another large zipper bag with corn cobs.
- Pour remaining oil mixture over vegetables. Zip to seal and squish around to mix.
To Cook
- Pour chicken legs and vegetables onto large baking sheet lined with foil and sprayed with non stick spray.
- Bake at 400 degrees for 40 minutes or until chicken is cooked through.
- Serve with green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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