1 lb. chicken legs
1 cup green beans, chopped in bite-sized length
Marinade
1 tbsp whole black peppercorns
1 bay leaf, add 1 more for extra flavor
1 cup white wine
1 cup olive oil
2 garlic cloves
2 tbsp dried thyme
2 tbsp dried rosemary
1 tsp. garlic powder, optional
Preheat oven to 350°F. Spray cooking sheet with nonstick spray.
Combine marinade ingredients in a bowl and mix well.
Add the chicken to the marinade and toss to coat well. Refrigerate and allow the chicken to marinate overnight.
Arrange the green beans in a roasting tray, spreading them out in a single layer.
Add the chicken and marinade over the green beans, spacing out neatly. Cover with foil.
Bake or roast in the oven until juices run clear on the chicken and green beans are tender, for about 35 minutes.
Serve family-style on the tray or transfer to a serving plate.
Sugar: 3g
:
Calcium: 172mg
Calories: 740kcal
Carbohydrates: 17g
Cholesterol: 211mg
Fat: 48g
Fiber: 5g
Iron: 7mg
Potassium: 811mg
Protein: 40g
Saturated Fat: 12g
Sodium: 206mg
Vitamin A: 821IU
Vitamin C: 11mg
