Name: Skillet Chicken Legs, Tomatoes, and Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 whole chicken legs skin on; 1 white onion diced; 2 cloves crushed and diced garlic; 1 red bell pepper diced; 1 green bell pepper diced; 1/2 T dried basil or 1/4 c fresh basil, chopped; 1 jar diced tomatoes; 1/2 c chicken broth; Sea salt and black pepper to taste; 1 T chopped parsley; 2 T olive oil

Description

This cast iron chicken leg recipe combines whole chicken legs with onion, peppers, basil, and garlic for a healthy paleo meal packed with flavor!

Scale

Ingredients

4 whole chicken legs skin on
1 white onion diced
2 cloves crushed and diced garlic
1 red bell pepper diced
1 green bell pepper diced
1/2 T dried basil or 1/4 c fresh basil, chopped
1 jar diced tomatoes
1/2 c chicken broth
Sea salt and black pepper to taste
1 T chopped parsley
2 T olive oil

Instructions

Preheat oven to 400F.
In a cast iron skillet heat oil over med-high heat.
Add diced onion, garlic and bell pepper.
Cook 2-3 minutes
Season chicken with basil, sea salt and pepper and add chicken skin side down.
Brown and flip.
Add 1/4 c chicken broth (reserve other 1/4 c)
And simmer until liquid gone. Add remaining broth and scrape pan.
Add diced tomatoes to top of chicken and top with parsley.
Place in preheated oven for 15 minutes.
Make sure temp has reached 165F and serve.
Great with spaghetti squash.