• Score a couple of slashes on the meaty part of the chicken legs.
• Preheat the oven to 375 °F.
• In a large bowl combine fajita seasoning, lemon juice and one tablespoon olive oil. Massage the chicken pieces with this rub and allow it to marinate for at late 2 hours. If needed add a little more olive oil.
• Place the chicken on a a baking sheet and place it in the preheated oven. Bake for 30-35 minutes until the chicken is fully cooked. The time may vary based on the skin on- skin off, thickness and pieces choosen. Check using oven thermometer to be sure.
• While the chicken roasts, heat a skillet or frying pan with the remaining olive oil. Once hot add the sliced veggies and saute until cooked, but still crisp.Season with salt and pepper as needed. About 5-7 minutes. Set aside and keep warm.
• Once the chicken is cooked. Allow It to rest for 5 minutes. Slice into smaller pieces.

Assemble

• Divide rice about ½-1 cup per person into shallow bowls or plates. Place the roast chicken on top followed with sautéed veggies and serve with pickled onions, avocado slices, and sides/sauces of your choice. ENJOY!!