How many legs on a chicken?

Our Memorial Day was low key - like really low key - and that was great. There's nothing wrong with having a slam packed fun day with lots going on, places to go, but there's something magical about a low key holiday. We kind of slept in - as much as Bernard will let us sleep in (which isn't much). The day was hot - SOOO hot. 103 was the temp our thermometer claimed we hit as a high. Still we did some gardening, family walks (minus Rusty), time outside in water, and even surprise slushies!
For dinner, I planned a new recipe - chicken legs! There was much discussion around those legs, how many legs did a chicken have, what were chicken thighs, what about one-legged chickens, on and on. While silly - this recipe did not disappoint. For veg I used carrots, broccoli, onion, and green pepper. I used these because being me, I didn't read the FULL recipe ahead of time which would have made sense... details. This is what I had in the fridge, and it worked out really well. You double season the chicken, and bake it on a rack above the veg, so all those healthy juices that drip down - drip on top of your roasted veggies. So very good. The kids ate so fast and wanted more and more chicken. This recipe is certainly a do again and with more veggies!

Baked Garlic Paprika Chicken
Ingredients
3 -3 ½ pound chicken drumsticks
1 ¼ teaspoons salt
1 teaspoon white pepper
1 teaspoon bouillon powder (you may replace with salt)
1/4 cup canola oil
4-6 garlic cloves minced
2 Tablespoons onion powder
1 Tablespoon smoked paprika
½ teaspoon cayenne pepper (optional)
3-4 Tablespoons fresh herbs (thyme, parsley, oregano)
1 pound or more green beans and carrots or any vegetables

Instructions
Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside
In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
When ready to bake, preheat oven to 425°.
Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
Line a baking pan with foil; Add vegetables at the bottom, top with a wire rack. Arrange chicken legs out in a single layer.
Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes
If desired rotate chicken halfway through-roughly 25 minutes.
Remove chicken and vegetables. For a carb option serve with rice