ROASTED CHICKEN LEGS AND RATATOUILLE

Roasted Chicken Legs and Ratatouille image

Provided by abigler_06

Categories European

Time 50m

Yield 4 chicken legs, 4 serving(s)

Number Of Ingredients 9

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4 chicken legs
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, wedge-sliced
2 garlic cloves, diced
5 -8 cherry tomatoes
1 (16 ounce) jar pasta sauce
1 teaspoon herbes de provence (Rosemary, thyme, sage, salt, pepper)

Steps:

Preheat oven to 375 degrees F.
In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
Cover all with the tomato pasta sauce evenly.
Bake for 40-50 minutes until chicken juice runs clear.

Nutrition Facts : Calories 517.5, Fat 30.8, SaturatedFat 7.6, Cholesterol 141.2, Sodium 669.2, Carbohydrate 24.6, Fiber 5.1, Sugar 15.6, Protein 34.4