I'm starting a new traditional on Sundays. Well, it may actually be an old tradition, I'm just reviving, but still…
Early Sunday Dinners.
This weekend we sat down as a family at 2PM and enjoyed this…
A big 'ole plate of roasted chicken!
I chose legs because The Boys love them and, well, they are cheap.
I made them, some potatoes and roasted Brussels Sprouts. I think the whole meal was $10 max and SUPER easy.
My namesake spice --I'm not getting an ego, I swear, I'm just at a loss on what to call it!
--is a simple combo I've been using for months. It's good on just about everything but really compliments chicken and pork nicely.
Roasted chicken sounds all fancy, but in reality this is one of the simplest meals you can throw together and it's a complete crowd pleasure. All my boys, especially The Husband, goes gaga over chicken legs. It's hysterical.
Here's what I do…
- Package of Chicken Legs (Thighs would work great too) (I make extra so we have leftovers for the week but any amount works to meet your needs.
- Kosher Salt
- ~2 tbsp of "Roni Spice" (recipe below)
Using a leftover spice bottle mix equal parts garlic powder, onion powder and cumin. I use 3 tbsp of each and shake until well mixed.
Preheat the oven to 300 degrees.
Line a baking sheet with aluminum foil and top with rack if you have one.
Cookie drying racks work great. This technique allows the fat to drip below and the air to circulate around the whole leg.
Open the package of chicken legs and sprinkle with kosher salt and about 1 tbsp spice.
Transfer the legs to the rack on the cookie sheet spice side down.
Sprinkle with more salt and the remainig spice.
Put in the oven.
Now, if you want potatoes (idaho or sweet) with dinner, simply scrub, pierce with a knife and put them in the oven as well. They will cook perfectly alongside the chicken.
Check in at the hour mark. There is no need to open the oven in between. Just let it go and go relax. 🙂
At the hour mark turn the chicken and potatoes.
Put everything back in the oven and forgeta 'bout it.
At the 2 hour mark the chicken will be fall off the bone done and the potatoes will be perfectly baked.
Now, I wanted to roast some Brussels Sprouts, so I upped the temp of the oven to 425 while the chicken was still in the oven. This got the skin even crispier but it's perfectly fine after the 2 hours at 300. Once the oven hit 425 I removed everything.
and Popped in the Brussels Sprouts. They take about 20 minutes. Just enough time to let the chicken rest and set the table.
It was an amazing dinner that took time but barely any work at all.
And now I have cooked chicken in the fridge for lunches! 🙂
Servings are going to vary based on how many you cook. Here's the nutritional info for 1 chicken drumstick with meat AND skin according to nutritionadata.com
|Servings||Amt per Serving|
|115||6g||0g||old: 3||new: 3|