This is the best way to eat chicken drumsticks, bar none, and damned easy to do as well. If you're not chopping chicken up immediately for use in a stir-fry or some other such preparation, for the love of Bob don't buy skinless chicken! Remember: skin + spices = deliciousness.
3 lbs. chicken drumsticks
8 oz. panko (Japanese-style breadcrumbs)
4 Tb cajun spice blend, or Emeril's essence if you're feeling lazy
Pam or some other such spray-on oil
Preheat your oven to 425 degrees F. Combine panko with spices in a gallon-size freezer bag, then add oiled chicken pieces to bag one by one, shaking to ensure an even coating of breadcrumbs. Place drumsticks in a lightly oiled shallow pan and bake for approximately 45 minutes, turning the chicken pieces over after about 30 minutes.
Serve with the vegetable of your choice (we did buttered corn and peas). Feeds 4 people.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, December 16, 2006
Monday, November 27, 2006
Help! I'm becoming a food blogger
I guess there are worse fates...
This is an adaptation of a Greek home-cooking classic: roasted lemon chicken with potatoes. Julienne sweet potatoes provide a nice change of pace, and soak up the pan juices from the chicken quite nicely to boot.
Not Yiayia's Greek Lemon Chicken
2.5 lbs whole chicken legs, with skin attached
1 lb julienne-cut sweet potato
Juice of 6 lemons
Oregano, cracked pepper, and sea salt to taste
Cajun seasoning (such as Emeril's Essence or your own favorite spice blend)
4 Tb Olive oil
Place chicken legs in a large freezer bag with juice of five of the six lemons, oregano, pepper, and salt and refridgerate for at least 30 minutes.
Preheat oven to 450 degrees F. Coat a roasting pan with olive oil and add sweet potato and Cajun seasoning, mixing thoroughly to coat the potatoes evenly. Remove chicken from fridge, draining excess liquid, and place the legs in the center of the pan, so that the sweet potatoes form a ring around the chicken. Squeeze the juice of the last lemon onto the lot of this, and add additional sea salt and pepper to the chicken legs.
Roast the chicken at 375 degrees F for one hour, turning and re-seasoning the legs and mixing up the potatoes half-way through to keep the top ones from burning. Serves 4.
This is an adaptation of a Greek home-cooking classic: roasted lemon chicken with potatoes. Julienne sweet potatoes provide a nice change of pace, and soak up the pan juices from the chicken quite nicely to boot.
Not Yiayia's Greek Lemon Chicken
2.5 lbs whole chicken legs, with skin attached
1 lb julienne-cut sweet potato
Juice of 6 lemons
Oregano, cracked pepper, and sea salt to taste
Cajun seasoning (such as Emeril's Essence or your own favorite spice blend)
4 Tb Olive oil
Place chicken legs in a large freezer bag with juice of five of the six lemons, oregano, pepper, and salt and refridgerate for at least 30 minutes.
Preheat oven to 450 degrees F. Coat a roasting pan with olive oil and add sweet potato and Cajun seasoning, mixing thoroughly to coat the potatoes evenly. Remove chicken from fridge, draining excess liquid, and place the legs in the center of the pan, so that the sweet potatoes form a ring around the chicken. Squeeze the juice of the last lemon onto the lot of this, and add additional sea salt and pepper to the chicken legs.
Roast the chicken at 375 degrees F for one hour, turning and re-seasoning the legs and mixing up the potatoes half-way through to keep the top ones from burning. Serves 4.
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