Ingredients
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8 chicken legs
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5 large white potatoes
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1 (8 ounce) package baby carrots
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5 cloves garlic
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2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
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1 large onion, peeled and sliced
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1 tablespoon dried parsley flakes
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½ tablespoon garlic powder
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salt to taste
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black pepper to taste
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4 tablespoons butter, divided
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2 cups water, or as needed
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
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Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Tips
"These are the veggies I use, but you can add broccoli and zucchini or just use potatoes and carrots. Feel free to use your imagination."
Nutrition Facts (per serving)
520 | Calories |
21g | Fat |
48g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 520 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 8g | 40% |
Cholesterol 118mg | 39% |
Sodium 198mg | 9% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 7g | 26% |
Total Sugars 4g | |
Protein 35g | 70% |
Vitamin C 53mg | 58% |
Calcium 75mg | 6% |
Iron 4mg | 23% |
Potassium 1444mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.