Chicken Legs with Garlic Mashed Potato and Mixed Veggies
Simple, comforting, and delicious! This recipe is sure to please even the pickiest of eaters.
Equipment
- Cutting Board
- Chef's Knife
- Mixing bowl
- Sheet Tray
- Pot
- Saute Pan
- Tongs
- Potato Masher/hand mixer
- Heat resistant spoon/spatula
- Thermometer
- Strainer
Ingredients
- 4 each Chicken Legs
- 1 tbsp Thyme chopped
- 1/2 tbsp Rosemary chopped
- 2 tbsp Red Wine Vinegar
- 1/2 lb. Green Beans trimmed and sliced into 1 in. pieces
- 1/4 each Onion diced
- 6 each Mushrooms button, diced
- 2 each Potatoes quartered
- 2 tbsp Butter
- 1/2 cup Milk 2% or whole
- 2 cloves Garlic minced
- Salt as needed
- Pepper as needed
- Olive Oil as needed
Instructions
- Preheat the oven to 375 F
- Toss chicken legs with herbs, salt, pepper, olive oil, and red wine vinegar. Arrange on a sheet tray and roast in the oven until cooked, internal temperature of 165 F, about 20-25 minutes.
- In a pot add in the potato and garlic, cover with water and bring to a boil. Cook until potatoes are tender. Drain water out. Mash potatoes and add in butter, salt and pepper. Add in the milk a little at a time while you mash together. Adjust seasoning and consistency with salt, pepper, milk and butter.
- Heat a saute pan on medium. Add in the onions and green beans. Add in a bit of water to help steam the green beans. Cook 3 minutes and then add in the mushrooms. Season with salt and pepper. Cook 2-3 minutes, green beans should be tender and still a bright green. Adjust seasoning and remove from heat.
- Serve and Enjoy!
Nutrition
Calories: 192kcalCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 9gCholesterol: 38mgSodium: 137mgPotassium: 341mgFiber: 4gSugar: 7gVitamin A: 1423IUVitamin C: 21mgCalcium: 141mgIron: 2mg
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