Vegetable kabobs are a fun way to mix up the basic combination of chicken with roasted vegetables: somehow, everything is just a little bit more exciting on skewers.
A combination of classic summer vegetables like zucchini and juicy cherry tomatoes is perfect with a simple sprinkle of dried herbs and some lemon juice, and you can just pop the vegetables in the oven to finish with the chicken so it’s all ready at the same time.
The chicken also features a simple seasoning – chicken legs are great for this because they naturally have a lot more flavor and tenderness than the breasts. It’s easy to overcook a chicken breast, but it’s a lot harder to overcook the legs, and leaving the skin on gives you that irresistible golden-brown color and crackle on top.
You’ve got a built-in vegetable side with this recipe, but if you wanted some extra starch to go with it, you could just toss a couple of sweet potatoes in the oven along with the chicken to keep things quick and simple.
Try it on a Sunday night to finish off the weekend with something classic and delicious (and if you toss in a couple of extra legs, you’ll even have leftovers for the week’s lunches at the same time).
Roasted Chicken Legs With Vegetable Kabobs Recipe
SERVES: 4 PREP: 25 min COOK: 1 h
Ingredients
- 4 chicken legs, skin on
- 4 onions, peeled and quartered
- 6 garlic cloves, peeled
- 2 tbsp. fresh parsley, chopped
- Juice of 1 lime
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
Ingredients for the vegetable kabobs
- 2 cups cremini mushrooms
- 1 cup cherry tomatoes
- 2 bell pepper, chopped
- 1 red onion, chopped
- 2 zucchini, sliced
- ¼ cup olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- ½ tsp. dried oregano
- ½ tsp. dried basil
- Sea salt and freshly ground black pepper
Preparation
- preheat your oven to 400 F.
- Combine the chicken legs, onions, and garlic in a baking dish or pan.
- Drizzle the olive oil, lemon juice, and parsley on top of everything and season to taste.
- Place in the oven and bake for 45 minutes to 1 hour.
- In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, and basil, and season with salt and pepper to taste.
- Thread the mushrooms, tomatoes, bell peppers, onion, and zucchini slices onto skewers.
- Place the skewers on a baking sheet and brush with the olive oil mixture.
- Place in the oven and roast for 10 to 12 minutes.
- Serve the chicken with the vegetable kabobs.
📖 Recipe
Roasted Chicken Legs With Vegetable Kabobs Recipe
Ingredients
- 4 chicken legs skin on
- 4 onions peeled and quartered
- 6 garlic cloves peeled
- 2 tbsp. fresh parsley chopped
- Juice of 1 lime
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
Ingredients for the vegetable kabobs
- 2 cups cremini mushrooms
- 1 cup cherry tomatoes
- 2 bell pepper chopped
- 1 red onion chopped
- 2 zucchini sliced
- ¼ cup olive oil
- 3 cloves garlic minced
- Juice of 1 lemon
- ½ tsp. dried oregano
- ½ tsp. dried basil
- Sea salt and freshly ground black pepper
Instructions
- preheat your oven to 400 F.
- Combine the chicken legs, onions, and garlic in a baking dish or pan.4 chicken legs, 4 onions, 6 garlic cloves
- Drizzle the olive oil, lemon juice, and parsley on top of everything and season to taste.2 tbsp. fresh parsley, ¼ cup olive oil, Juice of 1 lemon, Sea salt and freshly ground black pepper
- Place in the oven and bake for 45 minutes to 1 hour.
- In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, and basil, and season with salt and pepper to taste.¼ cup olive oil, 3 cloves garlic, Juice of 1 lemon, ½ tsp. dried oregano, ½ tsp. dried basil, Sea salt and freshly ground black pepper
- Thread the mushrooms, tomatoes, bell peppers, onion, and zucchini slices onto skewers.2 cups cremini mushrooms, 1 cup cherry tomatoes, 2 bell pepper, 1 red onion, 2 zucchini, Juice of 1 lime
- Place the skewers on a baking sheet and brush with the olive oil mixture.
- Place in the oven and roast for 10 to 12 minutes.
- Serve the chicken with the vegetable kabobs.
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