Roasted Chicken Legs and Ratatouille

A dish inspired by my fiancé's southern French roots

• Ready In: 50 mins
• Serves: 4
• Yields: 4 chicken legs

Ingredients

• 4  chicken legs
• 2  tablespoons olive oil
• 1  zucchini, sliced
• 1  yellow squash, sliced
• 1  red onion, wedge-sliced
• 2  garlic cloves, diced
• 5 -8  cherry tomatoes
• 1 (16 ounce) jar  pasta sauce
• 1  teaspoon  herbes de provence (Rosemary, thyme, sage, salt, pepper)

Directions

1. Preheat oven to 375 degrees F.
2. In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
3. Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
4. Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don’t fit.
5. Cover all with the tomato pasta sauce evenly.
6. Bake for 40-50 minutes until chicken juice runs clear.