Baked Honey-Barbecue Chicken Legs
Creamed Corn and Bacon-Wrapped Green Beans
Ingredients
- 1½ lb chicken legs
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ (18-oz) bottle honey-barbecue sauce
Instructions
- Preheat oven to 400°F.
- Toss chicken with oil and garlic; season lightly with salt and pepper. Place chicken in a single layer on a lightly greased, foil-lined, rimmed baking sheet.
- Bake 25 minutes; brush with barbecue sauce. Bake 10 to 15 minutes or until skin is browned and crisp.
Side Dish Ingredients
- 1 (20-oz) roll frozen creamed corn (such as Bird's Eye)
- ½ (12-oz) pkg green beans
- 3 slices bacon, cut in half
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Heat corn according to package directions.
- Preheat oven to 400°F. Divide green beans into 6 bundles. Wrap each bundle in 1 slice bacon and place on a foil-lined rimmed baking sheet. Season lightly with salt and pepper.
- Bake 20 to 25 minutes or until beans are tender and bacon is browned. Drizzle with vinegar.
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