Happy Anniversary to me and my hubby! Today, we celebrate 27 years of marriage and a total of 30 years together. We haven’t made any elaborate plans to celebrate. All I want is a quiet dinner out where I don’t have to get all fancied up to get full.
Since we just vacationed in Havana, Cuba this past January and have vacation plans coming up this summer, we scaled back on our normal anniversary bash. Last year, we checked into a day spa which I thought was amazing. However, the hubby complained the entire time about everything and nothing so we won’t be lounging in white bath robes and sipping on champagne. Instead, we will throw our three favorite casual dining dives in the ring and settle on one. I also plan on preparing this simple Sunday meal with chicken and a bunch of veggies which are hanging out in my fridge.
This easy peasy recipe is like those famous dump cake recipes where you dump a few chopped veggies in with some yard bird, bake and serve. Braised Chicken Legs with Veggies is a favorite go to meal for me and this recipe will soon be a favorite of yours.
Until next time,
Enjoy!
Yields 6
15 minPrep Time
1 hr, 15 Cook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 6 chicken legs
- 2 medium size potatoes halved and quartered
- 3 carrots halved and cut in threes
- 1 medium onion chopped
- Salt and fresh ground pepper
- ½ teaspoon paprika
- 2 cups broccoli crowns
- 1 tablespoon olive oil
- salt and pepper for seasoning the vegetables
Instructions
- Rinse and dry chicken legs. Season the chicken with salt, pepper and paprika. Place chicken in a baking dish. In a separate bowl, mix potatoes, carrots, and onions together. Season with salt and pepper. Drizzle olive oil over vegetables, mix vegetables then add them to the chicken. Make sure not to cover the chicken. Cover and bake on 350 degrees for 45 minutes. Remove from oven add broccoli, cover and bake for 15 minutes. Remove cover, switch oven to 400 degrees broil. Place chicken back in oven uncovered for 10 minutes or until golden brown.
