Savory Baked Chicken Legs with Roasted Vegetables

1Preheat the oven to 400°F (200°C).

2Wash and scrub the small yellow potatoes (8 small), then cut them into quarters.

3Cut the squash (1) into small cubes.

4Drain the canned mushrooms (1 can) and green beans (1 can).

5In a large mixing bowl, combine the quartered potatoes, cubed squash (1), drained mushrooms (1 can), and green beans (1 can).

6Season the vegetables with your favorite herbs and spices.

7Place the chicken legs (4) on a baking tray and season them with salt, pepper, and your favorite seasonings.

8Arrange the seasoned vegetables around the chicken legs (4) on the baking tray.

9Cover the baking tray with foil and bake in the preheated oven for 30 minutes.

10Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and golden brown.

11Serve the savory baked chicken legs (4) with roasted vegetables hot and enjoy!