Oven Roasted Chicken and Vegetables
Serving Size / Yield
- 4 Chicken Legs
- 10-20 Cherry Tomatoes
- 5-6 Small Potatoes, Skinned
- 1 Medium Onion, Chopped
- 2 Red Chilies
- Olive Oil
Clean the chicken legs.
Season with salt and pepper.
Add to a large casserole dish.
Add in vegetables and season with a little salt and pepper.
Drizzle a little oil over everything.
Add in the red chilies.
Add in about 1/4 of water to the pan.
Bake on 400 degrees for 60 minutes.
Periodically check and add water if low.