After a long hiatus, I'm bring back the blog. With the now no-so-new job and the wedding that's since passed, I'm trying to make time to eat right and cook at home more. BrokeAssFoodie helps me stay dedicated to those two goals.
I modified this recipe from a bunch of different magazine recipes.
Ingredients:
- Pitted olives (sliced in half)
- Grape tomatoes (quartered)
- Thyme (a few springs)
- Cloves of garlic
- 1 lb. of chicken legs (skinless)
- olive oil
- Salt & pepper
1. Preheat oven to 350 degrees.
2. Why don't my ingredients have amounts? That's because I rarely count (unless I'm baking). I basically think of the stuff I like and add more of it -- it's not at all scientific. I would recommend limiting the thyme (powerful stuff) and same with the cloves of garlic, but if you are on Team Jacob (and not Team Edward), pile on the garlic. Throw the ingredients except the chicken into a roasting pan. This was our roasting pan that's impossible to clean so I line it with tin foil.
