Saturday Chicken Bonanza Part 2

Once the chicken is in the oven... the 30 minute timer starts... it's taken about 6 - 7 minutes to get to this point.

Throw the prepped veggies into the skillet and Dutch Oven....

These skillets have all the fat and seasoning from the blackened chicken in them so this transfers to the veggies....

Yummy!!

This is basically like Wok cooking.... roll continuously to prevent burning.

Chop the head of garlic.

And add a big double handful of kale to the veggies and season...

Yes - every layer of veggies gets its own seasoning - this is Cooking 101 - didn't your Momma teach you this?

If not, watch Food Channel!

Add a diced Red Delicious apple to the mix for some sweetness and texture!

Roll the kale and apple into the hot vegetables... this will be enough to cook them... no additional heat required.

And cover with the lid...

And let it steam for a few minutes...

At the 15 minute mark on the cooking, flip the leg quarters and swap ends with the cooking sheet to ensure uniform cooking.

Veggies are done and ready to move to a plastic container.... don't leave them in the cast iron dutch oven because cast iron retains heat for a long time and will continue to cook the veggies and overcook them decreasing color and texture and vitamins!!

We want 'em done but with a little life left in them and all the color and vitamins still intact!!

See how beautiful they are and it's not vegetable mush!!!

This is at least 10 cups of cooked veggies: 8 - 10 portions.

When you're done with putting the veggies in the containers, clean up the cast iron skillet and Dutch Oven which is super easy - just run cold water over it while it's still hot and brush out with a dish rag... it's a 30 second cleanup!!

And we're only 23 minutes into the cooking process and 30 minutes into the whole shebang!

Let's see the Chicken of Our Labor in the final installment of this exciting series....

I can hardly wait!!!