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Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
No Diets specified
Submitted by Michelle Green I made up this easy chicken dinner for my own use at home, since I am on a diet plan to lose some weight. I can make many bottoms in one pan and have dinner for a few nights easily. It is an easy one pan dish to put together, and really cooks itself in the oven with very little attention from me. All you need is a starch–Sweet potato or rice and you have a meal!! Submitted by Michelle Green
chicken bottoms, cleaned– I used 8 in a large rectangular roasting pan, about 2 inches deep
garlic powder
onion powder
salt–2 tsp
black pepper-1/4 tsp
basil — about 1/2 tsp
oregano– about 1/2 tsp
parsley flakes- a handful
paprika
pam non stick spray
1 bag mini peppers, 3 colors–cleaned of pits and cut in half
honey
Preheat oven to 350 degrees. Prepare a large rectangular pan, about 2 inches deep.
The spice amounts are really according to each person’s taste. I use the large cans of spices, so I shake into a bowl– a good amount of the garlic and onion powders; Add the salt and pepper, oregano, basil and parsley flakes. Mix all together. Then add the paprika, I would say close to 1/2 cup, but as much as you need to make the spice mixture more paprika colored overall. Mix well.
Place the chicken bottoms into a pan, spray with Pam. Clean and cut peppers and set aside.
Using a soup spoon, shake spoonfuls of the spices over each chicken bottom to cover.
Then turn over each piece and use the spices that fall off to coat the back of each piece. Add the rest of the spices from the bowl if any and make sure all the pieces are well covered.
Scatter the peppers halves among the chicken bottoms, in between each one. Try to alternate colors for a nicer look. Then drizzle the honey (straight from the jar) over each leg, in the direction of the meat, starting from the end bone of the drumstick. This is the easiest way to get honey onto each leg easily.
Bake at 350 degrees F for 1-1/2 hours. I check it after 1 hour and 15 minutes. Stick a fork into the fattest part of the chicken leg. The juices should run clear. You can easily cook this a bit more and it will still be the same delicious meal, but a little more well done.
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