Simple can be a good thing!

Last week I found a pack of 6 chicken legs with thighs on sale for $4. I'm not a huge penny-pincher, but I had to get them. Do you ever look at something and have a "vision" of what your life would be like with it? Maybe it's a man or a cat or those awesome pair of boots you saw at the store? Well, I had that with these chicken legs. And it looked delicious. And simple. And also delicious. I know I said delicious twice. It looked that good. Here's what I ended up doing with them:

I've been dreaming of you.

If you would also like to eat this, you will need to gather these things:

2 large baking potatoes, peeled and diced

2 large carrots, also peeled and diced

1 large red onion, sliced

2 cloves of garlic, peeled and minced.

And don't forget the chicken. I used legs and thighs, but I think this would work well with any sort of chicken you have. Even a whole chicken!

Once you have diced, diced, sliced, minced and obtained poultry, these are the spices you need:

1 teaspoon of salt

1 teaspoon of pepper

1 1/2 teaspoon thyme

2 teaspoons paprika

1 tablespoon parsley (dried)

1 tablespoon of olive oil

Put the chicken in the pan and arrange the potatoes, carrots, onions and garlic around it. If you run out of room, like I kind of did, just add it on top. We don't need to be fancy here. Cover the pan with some foil and poke some holes in the top. Why? I don't know. It seemed necessary. I had a theory that it would keep some moisture in so the chicken wouldn't be dry, while also letting some moisture escape so the vegetables wouldn't get too mushy. Put it all in a 375* oven for about 45 minutes or until your chicken is cooked (depending on your type of chicken, times will vary). Voila! You have what I call "Rustic Chicken'. I called it that because it sounds better than "Chicken with potatoes and carrots and other stuff in a pan". You will also notice my tin foil theory worked out quite well. You're Welcome.