Looking for dinner ideas? Here is an easy yet satisfying meal: roasted chicken legs & salad
Recipe:
Choose free range, organic for your protein & veggies for maximum flavor & your health.
Chicken: marinate the chicken legs in olive oil (I used Spanish unfiltered extra virgin olive oil) + white balsamic vinegar + garlic aioli mustard (you can use Dijon mustard too) + minced garlic + salt & pepper + herbs for a minimum of 2 hours. Place chicken and marinade in Pyrex/baking pan/baking sheet. Add olives & tomatoes (I used Frescatrano olives but other options will work) + scallions & more fresh herbs. Bake in oven at 425 degrees for 40-45 minutes until internal temperature reaches 165. Check on chicken at 30 minutes – in case skin & veggies are getting too crisp, loosely cover with aluminum foil. In our oven, this was not necessary.
Salad: mixed spring greens + thinly sliced red onion + Humboldt Fog goat cheese tossed with a light vinaigrette- olive oil + white Modena vinegar (you can use other white vinegars or ) + seasoning
Enjoy!
