Skillet Roasted Chicken Potatoes & Peppers


• Potatoes

• 2 Tbsp. Olive Oil

• 4 Small Chicken Legs

• Salt & Pepper

• 6 Clove Garlic

• 2 Small Red Onions

• 1 Large Red Pepper

• 1 Tbsp. Chopped Fresh Rosemary

• 4 Medium Carrots


Heat oven to 425 degrees. Microwave potatoes for 10 minutes, let cool. Cut in bite sized pieces; set aside. Heat 1 tablespoon oil, season chicken with salt & pepper. Cook chicken skin down until golden brown, 8-10 Minutes. Transfer to plate. Add remaining oil to skillet with garlic, onions, red pepper and rosemary. Cook, stirring, 2 minutes. Add potatoes & Carrots & season with salt & pepper. Nestle chicken in skillet and roast until the chicken is cooked through & veggies are golden brown & tender, about 30-35 minutes. Enjoy!

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