Baked Chicken Legs with Spaghetti Sauce

Ingredients

6 chicken legs, thawed

2 cups spaghetti sauce

2 tbsp olive oil

1 tsp Italian seasoning

2 cloves garlic, minced

Salt & pepper

Instructions

Preheat oven to 375°F.

Toss chicken with oil, garlic, seasoning, salt, and pepper.

Place in a baking dish and pour spaghetti sauce over.

Cover with foil and bake 30 minutes.

Uncover and bake another 20–25 minutes until browned and cooked through.

Notes

Serve over pasta, rice, or with crusty bread.

Lemon Vinaigrette

· 1/4 cup olive oil

· 1 1/2 tablespoons lemon juice

· 1 tablespoons balsamic vinegar

· 1 scallion, finely chopped

· 1 garlic clove, finely chopped

· 1 tablespoon dried oregano

· 1/2 teaspoon sea salt

· freshly ground black pepper

For the Salad

· 1 small head iceberg lettuce

· 1 head romaine lettuce

· 1/2 small red onion, thinly sliced

· 2 cups chopped tomatoes

· 1 cucumber, peeled, seeded and chopped

· 1 can chickpeas, rinsed and drained

· 4 ounces fresh mozzarella cheese, diced

· 4 ounces provolone cheese, diced

· 5 pepperoncini, stemmed and sliced (optional)

· 1 teaspoons oregano, for garnish

· sea salt and freshly ground black pepper

Instructions

1. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, scallion, garlic, oregano, salt, and pepper, and set aside.

2. Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips.

3. In a large bowl, combine the lettuce, tomatoes, cucumber, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano and serve.