gluten-free | dairy-free | paleo
+ chicken legs, skin on + Caesar dressing + small potatoes + carrots + green beans + red onion + garlic cloves + avocado oil + salt & pepper
Place the Caesar dressing and chicken legs in a glass container. Toss to coat. Cover and refrigerate. Marinate for at least 4 hours.
Add veggies to a sheet pan, drizzle with oil and toss. Place the marinated chicken legs on top of the veggies. Sprinkle with salt and pepper.
Bake in the oven for 20 minutes. Remove and toss veggies and flip chicken. Bake for an additional 8-10 minutes or until chicken is cooked through.
Serve chicken over roasted vegetables and drizzled with extra Caesar dressing and chopped parsley.
With only 20 minutes of prep time to chop some veggies, you'll have this easy One-Pan Chicken Caesar and Veggie Bake on the table ready to serve for dinner!
With delicious Caesar flavors, this chicken dinner is a MUST!