Quick and Easy Week Night Supper

October 6, 2015

Need a quick tasty well rounded meal that is low cost too?  I have here one of my all time favorites!  If you don't care for salads and you want to cut costs even more, you can replace the salad with sautéed green beans.

 

Oven Roasted Chicken Legs with Baked Sweet Potato and Salad

 

Chicken legs thawed

Liquid Italian Dressing

Black Pepper

Garlic Powder

 

Sweet Potatoes

Butter 

Cinnamon

 

Spring Mix (or your favorite lettuce variety)

Bell pepper

Apple 

Celery

Nuts (if desired)

Olive oil based dressing such as Italian etc...

 

 

Place Chicken legs in glass or metal pan, dust with garlic powder and black pepper, pour about 1/2 bottle dressing over legs. Cover pan in foil and bake about 1 hour on 400 degrees.  Uncover legs and let them brown and dry down for about 5 minutes longer.

 

Wash and wrap Sweet Potatoes in foil.  Put potatoes in the oven with the chicken but make sure you put them on a cookie sheet or in a pan so they dont leak into your oven.  They will likely be done in about 45 minutes.  Split potato open and top with a small pat of real salted butter and cinnamon.

 

While the Legs and Potatoes bake, prepare your salad.  We like to change up a standard salad and top it with a variety of toppings such as apples, celery, bell peppers, and a dash of nuts.  I prefer almonds over peanuts, but we were out of almonds for this picture!  Don't be afraid to try something new, you may be supprised! You can add pickles, strawberries, spinach, carrots, whatever you have in the fridge... just try to keep it light and fresh! 

 

Enjoy!

 

 

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