Post #95 - Chicken Legs with Zucchini and Rice

To serve 4:

8 chicken legs, rubbed with olive oil and lemon juice, sprinkled liberally with Lawry's, garlic powder, paprika, dried basil and oregano.

Place in a cast iron Dutch oven over a layer of lemon slices and garlic.

Bake uncovered until done (1 hour at 350 or so).

Cut 3 smallish zucchini into sticks, sauté with olive oil, paprika, garlic powder and salt. Grate parmesan over the top when done.

Cook jasmine rice (if you want to know how I do it, ask.).

Chicken, zucchini, rice, soy sauce and a plate.

Brainless, and good.