Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This week’s meal uses organic chicken legs and fresh vegetables for a clean, healthy meal that will fill you up without weighing you down. Serve with crusty bread for soaking up the pan drippings, if you like.
- Preheat oven to 450 F. Arrange racks in the upper and middle thirds, and place a rimmed baking sheet in the oven to pre-heat. Season chicken legs generously with salt and pepper and coat very lightly with oil, then arrange on the pre-heated baking sheet, skin-side up, and roast for 20 minutes.
- Remove pan from the oven and transfer the chicken to a second baking sheet, along with a pint of grape tomatoes.
- Add cauliflower florets, a red onion sliced into wedges, and 1 can of (rinsed/drained) chickpeas onto the tray with the chicken drippings. Toss to coat and season with salt and pepper.
- Roast chicken on the upper rack and vegetables on the lower rack for about another 30 minutes – until cauliflower is tender and chicken is cooked through. Serve immediately. Top with freshly chopped parsley, if desired.
Recipe Courtesy of Martha Stewart