February 5, 2014

Skillet-Roasted Chicken Legs



This recipe became one of my favorites last month.  It's something I kind of came up with on my own after pinning a different recipe for skillet roasted chicken.  I didn't have the veggies I needed for that recipe, so just used what I did have.  This recipe is becoming a staple because of how quick and cheap it is.

Ingredients:
4-5 chicken legs (I can get 8-9 of them at Aldi for $3-5.)
1 large sweet potato (cubed)
1 large yellow onion (chopped)
1 cup cherry/grape tomatoes
2-3 Tbsp herbs of Provence
salt
pepper
coconut oil







Steps:
-preheat your oven to 375 degrees
-start by heating about 2 tablespoons of coconut oil in a cast iron skillet
-sprinkle one side of your chicken legs with salt, pepper, and herbs of provence
-sear your chicken herb-side down for 4-5 minutes
-while side one is searing, sprinkle the other side of the chicken with salt, pepper, and herbs
-sear the other side of your chicken for 4-5 minutes
-add your sweet onions, sweet potatoes, and tomatoes (add onions first so they can caramelize on the bottom of the skillet... if you add them on top, they'll become tough)
-sprinkle a little salt and pepper over your veggies
-put your skillet in the oven and cook for about 30-40 minutes or until your chicken legs are cooked through (you can tell they are done when the meat comes off the bone easily with a fork)

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