Roasted Chicken Legs and Ratatouille

• chicken legs↗4
• tablespoons olive oil↗2 tablespoons
• zucchini, sliced1
• yellow squash, sliced↗1
• red onion, wedge-sliced↗1
• garlic cloves, diced↗2
• cherry tomatoes↗5 -8
• (16 ounce) jar pasta sauce↗1
• teaspoon herbes de provence (Rosemary, thyme, sage, salt, pepper)↗1 teaspoon

  Rosemary, thyme, sage, salt, pepper

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a large aluminum foiled roasting pan, place 1 tbsp olive oil.

3. 3

   Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.

4. 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. 5

   Cover all with the tomato pasta sauce evenly.

6. 6

   Bake for 40-50 minutes until chicken juice runs clear.