I’m trying something a little different for this post. Lots of pictures which means it took twice as long to actually make this meal but it also means that you don’t have to read 3 paragraphs of our family’s antics before getting to the good stuff. Hit me up in the comments and let me know what you think!
We are firm believers in the theory that “Bacon makes everything taste good”. I’ve made roasted chicken and veggies before but it’s been bland. Bacon to the rescue!! This meal is very easy on the primal pocket book…total cost was under $20 (including a sauteed swiss chard on the side) to feed a family of 7. If you’re not a family of 7 then you’ll have plenty of leftovers!
First, cut the carrots into even pieces and then slice them lengthwise. If you love carrots, feel free to add a few extras in there.
Halve the onion and slice it into even strips. If you’re lucky enough to get a juicy onion like me, keep the tissues handy. *sniff sniff*
Use a garlic press to crush the garlic. Check out the size of this garlic that I found at the farmers market! I had to halve them just to get them into the garlic press! And boy, were they strong smelling fellas!
Cut the cauliflower into large pieces. If you cut them too small, you will end up with mushy cauliflower. Mushy cauliflower is only delicious when it’s supposed to be mushy.
Ahhh…the money shot…BACON! Cut the bacon into pieces. I considered frying it before putting it into the dish but there’s no physical way for me to resist cooked bacon.
Toss all of the vegetables and sweet, sweet bacon into a large roasting pan. My roasting pan is capable of holding a gigantic turkey (just to give you an idea as to how big a pan you’ll need). Pour the olive oil over top and sprinkle the seasoning over top. Mix it up well.
Lay the chicken legs over the vegetables and sprinkle with the remaining seasonings. Those legs are ready to hit the oven! Stick them into the 400 degree oven and do your thing.
50-60 minutes later…delicious browned chicken legs with veggies that taste like bacon! I should warn you that there may not be leftovers.
Roasted Chicken Legs with Bacon Veggies
Ingredients
5 large carrots, sliced into sticks
1 large onion, halved and sliced
2 cloves garlic, crushed
1 head cauliflower, cut into large chunks
1/2 pound bacon, cut into pieces
2 tablespoons olive oil
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 tablespoon Italian seasoning, divided
5 large chicken legs
Directions
Preheat oven to 400 degrees.
Slice the carrots into evenly sized sticks. Halve and slice the onion. Using a garlic press, crush the garlic cloves. Cut the cauliflower into large chunks. Combine all vegetables into a large roasting pan. Mix in chopped bacon. Pour 2 tablespoons of olive oil over the mixture and top with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon Italian seasoning. Mix well.
Lay the chicken legs on top of the vegetables. Sprinkle the chicken with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon Italian seasoning. Cover and roast for 50-60 minutes, until the chicken is cooked through and the vegetables are tender.
The Foodie And The Family 