Baked Chicken with Tomatoes and Mushrooms

One of my goals with using up the pantry and freezer surplus is creating minimal left-overs.  This differs from my normal cooking where I intentionally cook extra for planned left-overs for the freezer.  Despite this, there has been a few left overs just enough to use up the following day for lunch or as a side dish for dinner.  On the whole, I have been rather pleased as small pockets of space appear in both the pantry and freezers but there is a long ways to go!

I thawed two chicken legs with backs attached. I browned the chicken legs in a little olive oil then placed them in a baking dish and topped with a jar of home canned tomato pieces that I added about a teaspoon of Italian seasoning.  I baked the chicken covered at 350°F until the chicken was cooked (about 40 minutes).  I sautéed sliced white mushrooms to top the chicken. I served the chicken with left-over seafood pasta noodles and left-over  Greek salad (not pictured). 

It was an easy, tasty meal using what was on hand and while it doesn't seem like much, two more items were used up from the pantry and freezers.  Just as in any type of decluttering, baby steps can make a huge difference when done consistently.  And so the pantry and freezer decluttering continues...