Baked Tomato, Feta, & Asparagus with Chicken

While I admit this recipe is inspired from TikTok, I have not learned any dances and there’s no amount of quarantine that will make me believe I’d look good doing a TT dance. Now that we’ve gotten that out of the way, I did really want to try the baked feta with tomatoes but I’m trying to keep a safe distance from pasta since the world is opening back up and I’ll need to start wearing real clothes again and not college t-shirts and elastic waistband pants.

Since asparagus is in season, I knew I wanted to add that into the mix, and chicken is readily available and affordable so I grabbed that too. A delicious, healthyish meal the doesn’t break the bank?! SIGN ME UP.

One thing I love about this dish is that it is a one-pan meal. The chicken legs cook on top of the vegetables and all of the delicious chicken fat rendering into the vegetables. YUMMMM. The chicken is really savory, the feta, lemon juice, and tomatoes are super acidic. If you’re not shying away from carbs this would be phenomenal with some toasty hearty bread because it makes the most delicious brothy sauce and the bottom that is just begging to get soaked up. Again, all in one pan – that happened to fit in my toaster over! So I will for sure be making this throughout the summer and can’t wait.

If you want to make it along with me, or see how I did it, check out my latest YouTube video here!

Without further rambling, let’s get into it!

Baked Tomato, Feta, & Asparagus with Chicken
Serves 2
Ingredients
3 tbsp extra virgin olive oil, divided
1 pint cherry tomatoes, rinsed
1 lb asparagus, rinsed and trimmed to 1 1/2-inch pieces
1 tsp kosher salt
1 tbsp Italian seasoning
1 tbsp garlic powder
1 tbsp onion powder
8 oz block feta, cut into 1-inch cubes
2 whole chicken legs
salt and pepper
zest of 1 lemon
2 tsp lemon juice

Instructions
Preheat oven to 400°F.

In a medium baking dish, add two tbsp of oil, the pint of cherry tomatoes, 1 lb of trimmed asparagus, 1 tsp kosher salt, 1 tbsp each of Italian seasoning, garlic powder, and onion powder. Mix well so everything is evenly coated in seasoning and oil. Place in most of your 8oz of feta cubes, leaving some to be placed around the chicken. Add the two chicken legs, skin side up to the top of the vegetables. Add the remaining 1 tbsp oil to the top of the chicken onto the skin, and then season directly with salt and pepper. Sprinkle the zest of your lemon over the top of the dish, and add the 2 tsp of lemon juice around the chicken legs.

Place into the oven and bake for 35 minutes, or until the chicken legs start to brown. Turn the heat down to 350°F and continue cooking until legs temp at 165°F, about 25 minutes.

To plate, set aside the chicken and scoop vegetable feta mixture onto a plate. Top with one leg of chicken per plate.

Happy Eating!!
Kelly