YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Legs with Roasted Broccoli and Fresh Tomatoes
Enjoy a savory plate featuring crispy roasted chicken legs paired with perfectly roasted broccoli and a burst of freshness from chopped tomatoes. The dish is seasoned with a touch of olive oil, salt, and pepper, delivering a satisfying meal that balances protein and vibrant flavors.
INGREDIENTS
2 Chicken Legs (approx. 300g total)
1 cup Broccoli (91g)
1 cup Fresh Tomatoes (180g)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken legs dry with a paper towel. Rub them lightly with olive oil, salt, and pepper.
Place the chicken legs on a baking tray lined with parchment paper.
Toss the broccoli with olive oil, salt, and pepper, and spread evenly on another baking tray.
Roast the chicken legs and broccoli in the preheated oven. Roast the chicken legs for about 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F, and roast the broccoli for about 20-25 minutes until slightly charred on the edges.
During the last 5 minutes of roasting, gently stir the broccoli to ensure even cooking.
Meanwhile, chop the fresh tomatoes and season them lightly with a pinch of salt and pepper.
Plate the crispy roasted chicken legs alongside the roasted broccoli and top with the fresh tomatoes for a burst of flavor.