Sweet and Sour Chicken Legs

Last night’s dinner was sweet and sour chicken legs and roasted vegetables. I cooked some orzo for us and rice for my husband. It was a rather quick decision because I didn’t feel like cooking much. Thankfully, this dinner just lended itself to my sluggishness.

     Sweet and Sour Chicken Legs

I preheated the oven to about 400 degrees. First I laid out the chicken legs in my big glass baking pan. I got about ten of them in there, the whole package. I drizzled them with olive oil and added salt and pepper. While I was waiting for the oven to heat up, I took half a bottle of already made sweet and sour sauce, soy sauce (probably about half a cup), about a half cup of this balsamic viniagrette dressing I have, and a drizzle of honey and mix it all in a bowl. It sure did taste warm and wonderful. Of course, I test tasted it. I’m the head chef in my kitchen and since I was feeling sluggish I felt I had that obligation to taste it first (and seeing how it was the first time I made it...). I added some rosemary to the chicken and popped them into the oven. I cooked them for about 15 minutes before I added the sweet and sour marinade. They took about 35 minutes total time to cook. I broiled them for the last 10 minutes to get the tops nice and crispy.

     Roasted Parsnips, Carrots, and Broccoli

I also made roasted parsnips, carrots, and broccoli. The kids wanted broccoli or I would normally have used onions. I just cut up the parsnips and carrots into sticks and added the broccoli to the mix. I used frozen broccoli but you could use fresh broccoli if you wanted to. I put them on a baking sheet and drizzled olive oil on them, added a little salt and pepper, and sprinkled some paprika on them. I put them in the oven about 15 minutes after I put the marinade on the chicken. It took about 20 minutes to roast them. They were very sweet and tasted so yummy with the sweet and sour chicken legs.