Welcome back!
This recipe comes to you after my previous roast chicken recipe. If you followed that recipe, you’d have saved your chicken legs and wings for this very recipe! You can really get a lot out of a large chicken. Check out the recipe below.
Spiced Chicken Legs with Sweet Potato & Broccoli
serves 4, gluten free, dairy free, paleo
reserved Ferme Reveuse chicken legs from this recipe
1 lb broccoli, cut into florets
500g sweet potato, cut into 1” slices
Spice Paste
1/2 tbsp rubbed dried mint
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp dried oregano
3 tbsp lemon juice
1 tbsp maple syrup
1/4 cup olive oil
1 tsp salt
Preheat oven to 375F
Mix spice paste mixture together. Toss broccoli and sweet potato with half of the paste and the salt. Place on a baking sheet, cover with aluminum foil and bake for 15 minutes.
While veggies are baking, brush remaining paste over chicken legs and wings.
Remove veggies from oven and flip. Place chicken among the veggies and place back into the oven. Bake for an additional 10 minutes.
