Roasted Chicken and Veggies ... SO EASY and good!

Photo of our dinner tonight, fresh off the stove top, headed for the oven for the final bake. Click on the photos for a close up -- see how juicy that chicken is?




I found some marinated chicken legs (my son's favorite chicken) in the freezer that were seasoned with Asian Garlic Seasoning a few weeks ago then sealed in Press-N-Seal. I use my usual ratio for the wet rub: shake about 1 teaspoon of Garlic Earth Seasoning of choice for every 1 - 1 1/2 lb. of meat, along with a few drizzles of olive oil.

Once thawed, I cooked the chicken on the stove in a little olive oil for about 15 minutes, rotating the chicken legs about every 5 minutes, to brown. While that was cooking, I sliced up some organic carrots, celery and broccoli, threw them in the pan, topped them with a couple more tablespoons of olive oil and a few more shakes of seasoning. I tossed the veggies a little bit, then put this iron skillet in a preheated oven (375 degrees F) and baked it all for about another 40 minutes until done. So easy!

When I put the plate full of chicken, veggies and side of ravioli in front of my son, he exclaimed, "I almost drooled! Yum!"

Does it get any better than that?