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.

1. 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.
2. Remove pan from the oven and transfer the chicken to a second baking sheet, along with a pint of grape tomatoes.
3. 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.
4. 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