Last night I did 8 chicken legs, thrown into a palstic bag with 2 tbsp flour, some mixed dried herbs and plenty of salt and pepper, shake them around to coat. Put them on an oven rack in a baking tray.
Throw in some oil, potatoes (if you have washed ones don't even peel them), sweet potato, pumpkin all cut into sevring sized pieces and bake it all together at about 180ish degrees.
Cook for about 30ish mins, turn it all over and cook until it's all brown and yummy looking (lol, so precise!)
I also steamed some snall corn cobs and beans to go with it, then made some gravey with the chicken juices, sooo yummy!
I make a pasta sauce that's so quick and easy and DH loves it.
Buy the spinach and ricotta agnolotti in the packet from Coles.
Chicken breast, 1 tub of basil parmesan and cashew dip, cherry tomatoes and avocado
Pasta on the boil, takes 7 minutes.
Start cooking the chicken in a pan, add in the cherry tomatoes and avocado.
Once the pasta is cooked, drain add to pan and then add the dip. The dip melts through everything and tastes really yummy.
Serve with parmesan. We usually make this on a Sunday night because it only takes about 10 mins and you have a meal on the table.
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