Sunday lunch: Roasted chicken and veggies

Roasted chicken leg and vegetables

Serves 1

**Preheat oven to 425 degrees

Here's what I have:

One chicken leg

To season:

Paprika

ginger powder

pink sea salt

pepper

1 tsp butter cut in half

1 cup of asparagus

1/2 cup potato

1/4 cup onion

1/8 cup sweetie pepper

1 tsp honey

1/4 tsp Minced garlic

To start I combined all of my spices and season the chicken and then set that to the side.

In a cast iron skillet I took half a teaspoon of butter and added the onion and other vegetables. These were cooked for about 5 minutes and then pushed one side of the pan. The remaining butter was then added until melted and the chicken placed on the other side of the pan.

The chicken and vegetables were then cooked for 30 minutes. At the 25-minute Mark add the honey garlic mix to the top of the chicken and let brown. At the end I decided to add some homemade fermented shredded beets.

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