Bbq Chicken Legs With Sauteed Veggies

From coup de pouce

In a small bowl , mix ketchup and hoisin sauce.

Set aside.

Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it.

Cook in a preheated oven of 400 f for 20 minutes.

Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.

Meanwhile , in a skillet , cook bacon at medium low heat for about 5 minutes or until crispy.

Remove bacon from skillet and drained on paper towell.

Without degreasing the skillet , add carrots and cook , while stirring , for 5 minutes.

Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender.

Remove the skillet from the heat.

Crumble the bacon in the skillet , add mint and stir delicately.

Serve the veggies with the chicken.

ketchup, hoisin sauce, chicken legs, salt, black pepper, bacon, carrots, sugar snap peas, asparagus, mint leaf