Zippy Chicken and Veggies

I made this for dinner last night and it was a hit!!  I didn’t take pictures of all the ingredients because I didn’t even think of posting this until I was getting ready to put it in the oven.  So there’s not many pictures.  Feel free to use your imagination.

*Note: This is NOT an exact recipe.  You can make it smaller or larger than I did.  You really can’t mess it up unless you overcook it.*

Italian Dressing (or any oil based dressing of your choice)

4 lbs. chicken legs (one Value Pack)

8 small frozen corn on the cobs

2 zucchini, cut into 1 inch slices

2 tomatoes, cut into one inch slices

Preheat oven to 400 degrees.

1.  In a gallon Ziploc-type bag, place the chicken and cover with Italian dressing.

2. In a separate Ziploc-type bag, place the veggies and cover with Italian dressing.  (If you’re making a smaller recipe, it should all fit nicely in one bag.

3. The longer you marinate this recipe the better; you can even make it a few days in advance for an easy week night dinner.  I recommend at the least putting this together in the morning and letting it sit in the fridge all day.

4. Place chicken legs and veggies in a roasting pan (or smaller depending on the size of recipe you make) lined with foil and non stick spray.

I tried to make sure the meaty side of the legs was uncovered and pointed towards the edges of the pan so it would cook better.

5.  I had to bake this for 50 minutes because it was such a large recipe.  About half way through I turned the corn cobs over so they would bake evenly.

The end result:

It was a hit!!!  In the future I will make a lot more zucchini . . . it was delicious.

The next day I cut the corn off a couple of cobs, took the meat off the bone and added it to a salad with fat-free Thousand Island dressing.  YUM!!

This is a quick and delicious way to feed your family or a crowd!

About these ads