Easy one-dish chicken legs, potatoes, and corn

So the new grocery store down the street seems to be trying  to woo me with super deals on certain things, like family packs of chicken legs for only 79 cents a pound. I am easily enough wooed, so it's been chicken two nights in a row.

Last night was pretty simple, just chicken legs seasoned with a 99-cent "tuscan" seasoning packet laid on a baking sheet in the oven for an hour at 375, and acorn squash halves (acquired on Sauvie Island for 50 cents a squash!) brushed with olive oil and sprinkled with salt and pepper on another cookie sheet on the other oven shelf at the same time. I also served broccoli, also snagged on the farm for less than a buck a pound. That was a crazy cheap meal, less than $5 for a ton of food. Drawback: the kids don't like squash, so I ended up having it for breakfast and lunch today.

Tonight was even simpler, and may be one of my favorite recent meals.

Fingerling potatoes were on sale, but any type of potato would work fine. Small potatoes can be left whole, medium and large potatoes should be halved or quartered. I put about a pound and a half of potatoes and two pounds of frozen corn in the bottom of a 9x13" casserole with 1/4 cup of water and a couple of teaspoons of olive oil, and sprinkled it all liberally with taco seasoning. Then I put ten chicken legs on top, and sprinkled them with more taco seasoning. I baked it in a preheated oven at 375 for one hour, turned the legs over, and baked for 20 more minutes.

The kids loved it, there are leftovers, and the whole meal cost about $8. Plus, the labor was minimal and I did homework while it was cooking. :)