"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Chicken Legs with Vegetables and Spinach Recipe

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This recipe for Roasted Chicken Legs with Vegetables and Spinach, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Friday, May 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken legs
3/4 lb. small boiling potatoes
1 red bell pepper
1 medium onion
1 tablespoon olive oil
1/2 teaspoon dried thyme, crushed
1 small bag spinach leaves
1/4 cup dry white wine

Directions:
Directions:
Preheat oven to 450. Cut chicken legs into thighs and drumsticks and pat dry. Halve potatoes. Cut bell pepper into 1/2 inch wide strips and onion into 1/2 inch thick wedges.
In large flameproof roasting pan, toss chicken, potatoes, bell pepper, and onion with oil, thyme, and salt and pepper to taste until coated and arranged in one layer, chicken skin side up. Roast chicken and vegetables 30 minutes, or until chicken is cooked through and golden.
While chicken and vegetables are roasting, place spinach in a large bowl. With tongs, transfer chicken and vegetables to bowl with spinach. Add wine to pan and deglaze over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour sauce over chicken and vegetables, tossing and divide between 2 plates.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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