Baked Drumstick, Mexican Veggies, and Garlic & Olive Oil Vermicelli

Name: Baked Drumstick, Mexican Veggies, and Garlic & Olive Oil Vermicelli Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: Chicken Skinless Drumsticks (10 legs); Salt iodized free flowing; Ground Black Pepper; Onion powder; Poultry seasoning; Ralphs Mexican Style Vegetables frozen (2 bags); Pasta Roni Garlic & Olive Oil Vermicelli raw (2 boxes)

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 5

Ingredients

Chicken Skinless Drumsticks (10 legs)Salt, iodized, free flowingGround Black PepperOnion powderPoultry seasoningRalphs Mexican Style Vegetables, frozen (2 bags)Pasta Roni Garlic & Olive Oil Vermicelli raw (2 boxes)

Directions

Preheat oven to 450 degrees.
Line deep baking dish with aluminum foil for easy post-meal clean-up.
Wash chicken legs, then lay them in the pan.
Sprinkle with your favorite seasonings and spices (MRS_SHOCKJAY's are listed above).
Cover with aluminum foil and bake on middle rack for approximately 35 minutes, or until you can slightly smell them with oven door closed.
Remove top foil, rotate pan 180 degrees (half circle), and return to oven.
Follow preparation directions for 2 bags of vegetables.
Follow preparation directions for 2 boxes of Pasta Roni.
Turn off oven while veggies and pasta are cooking, but leave pan in hot oven.

Serving Size: makes 5 servings with "leftover" pasta and veggies

Number of Servings: 5

Recipe submitted by SparkPeople user SHOCKJAY.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 418.7
Total Fat: 7.0 g
Cholesterol: 120.0 mg
Sodium: 815.7 mg
Total Carbs: 51.5 g
Dietary Fiber: 3.3 g
Protein: 34.5 g

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