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1
Preheat the oven to 450 degrees F.
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2
Get a large pot of water boiling for your noodles.
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3
Put the 2 T. vegetable oil into a large, oven-safe skillet (I prefer to use cast iron for this) and heat over medium-high heat, swirl skillet to coat it with the oil.
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4
While the skillet is heating, mix together the lemon pepper, dried rosemary and crushed red pepper.
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5
Set aside 3/4 t. of this spice mixture to use later.
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6
Sprinkle the chicken legs, both sides, with the rest of the spice mixture.
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7
Brown chicken until deep golden brown, about 5 minutes or so.
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8
Then flip chicken and brown the other side for an additional 5 minutes or until golden brown.
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9
Then place the skillet in the preheated oven to roast for 20- 25 minutes, or until cooked through.
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10
Meanwhile, put the noodles into the boiling water (I don't salt my water for this recipe) and cook according to the package directions.
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11
Now that your chicken is roasting and your noodles are boiling, you can prepare the veggies: Heat 2 T. vegetable oil in another large skillet on medium to medium-high heat.
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12
Add the shredded carrots and parsnips and remaining 3/4 t spice mixture and saute for a few minutes.
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13
Add the shredded zucchini, chopped onions and shredded purple cabbage and cook until tender, about 5 more minutes.
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14
Note: If your pan gets dry while you are adding the veggies, you may need to add a bit more oil.
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15
Drain noodles and stir them into the veggie mixture.
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16
Add the chicken broth and mix well.
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17
If your chicken is done, go ahead and add them into this noodle veggie mixture.
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18
(If you are still waiting for the chicken, keep the veggies and noodles on the lowest heat setting until the chicken is ready to add.
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19
).
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20
Once the chicken is added, you can bring the whole skillet meal to the table.
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21
Enjoy!
