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Roasted Chicken Legs with Veggies and Arugula

Serves 2

  • 2  whole chicken legs (1 lb), cut into thighs and drumsticks
  • 3/4  lb small boiling potatoes, halved
  • 1 green bell pepper, cut into 1/2-inch-wide strips
  • 1 onion, cut into 1/2-inch-thick wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme, crumbled
  • 1 bunch arugula (2 cups), coarse stems discarded
  • 1/4 cup dry wine (optional) or substitute 1/4 cup water

Preheat oven to 450 degrees Fahrenheit.

Pat chicken dry. Toss chicken, potatoes, bell pepper, and onion with oil and thyme in a large flameproof roasting pan until coated and arrange in 1 layer, chicken skin side up.  Roast 30 minutes, or until chicken is cooked through and golden.

Put arugula in a large bowl and add chicken and vegetables, transferring with tongs. Add wine (or water) to pan to deglaze over moderately high heat, stirring and scraping brown bits, 1 minute.  Pour sauce over chicken and vegetables and toss.

 

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