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…
Ingredients
- 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 tablespoon of "Roni Spice" (recipe below)
Instructions
Using a leftover spice bottle mix equal parts garlic powder, onion powder and cumin. I use 3 tablespoon 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 tablespoon 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.
📖 Recipe
Slow Roasted Chicken Legs with "Roni Spice"
Ingredients
- 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 tablespoon of "Roni Spice"
Instructions
- Using a leftover spice bottle mix equal parts garlic powder, onion powder and cumin. I use 3 tablespoon 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 tablespoon spice.Package of Chicken Legs, ~2 tablespoon of "Roni 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.Kosher Salt
- 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.
Brie
We have been making these Roni drums for at least 8 years and it’s still a family favorite. Our youngest happens to be named Ronan with his nickname “Roni” and he gets such a laugh out of eating these!
Amanda
I'm making this now. I used a little less cumin because my boyfriend doesn't like it so much. But wow, does it smell awesome. 🙂 Thanks so much for the recipe.
I think I'll make it for my parents one day.
Gwen
Can't wait to try this! I love low oven, long roasted meat!
ralucanicolae
i really appreciate this recipe, but if the legs are not covered in the oven, isn't there the risk of becoming too dry?
roni
I like to keep them uncovered to crisp up the skin. Dark meat doesn't dry out as easily as white white.
Michele
I've been meaning to tell you Roni, I tried this recipe about two weeks ago and my kids LOVED getting the leftovers in their lunch. They'd never heard of eating cold chicken!! Where did I go wrong? Ha ha!!
Haley
Actually, the USDA says to NOT rinse meat before cooking it. http://www.fsis.usda.gov/FACTSheets/Does_Washing_Food_Promote_Food_Safety/index.asp
NatMcC
MUST TRY THE RONI SPICE!!! Sounds yummy!
roni
I usually rinse whole chicken never really thought of rinsing the pieces before.
jamie
Hey Roni!
I have been following you for about a year now and love, love all your great concoctions! You are super creative in the kitchen which inspires me to eat and live a healthier life style. I was scrolling through ur recent post and came across this easy delicious receipe, but became desturbed when I saw that you didn't wash your meat before handling it. I'm not trying to change the way you cook your meals, but just suggesting a healthier habit of rinsing off your meat before u season it. 🙂
Jo
You really do not have to wash your chicken. I used to do it because my mom used to do it that way too. But then recently I've read that you really don't have to. It is really not effective at getting rid of germs and can actually spread them because of the water splashes.
Nancy
Thanks for responding, Roni. 🙂
I might have to try your approach!! I hate that night-time snacking is such a bug-a-boo for me!
roni
I'm sorry, had this one in my inbox but lost it!
We just snack on those days in the evening and I find grazing on healthy stuff works for me. It doesn't matter if I eat a meal early or late, I still fight night time snacking, so sometimes I work with it and have a bigger meal early and then let myself enjoy a few scheduled healthy snacks (yogurt, nuts, banana soft-serve, popcorn)
It's not an every day thing. Just once in awhile.
Kelly
I used to have horrible late night cravings! When I switched to full fat foods (whole milk, butter instead of margarine, etc.) I instantly stopped having cravings. (I lost a whole bunch of weight too as a side effect)
I was always taught to not eat the chicken skin and use vegetable oil to cook with. Boy, was I wrong. Now I cook with pastured lard, grassfed tallow, butter and coconut oil. Olive oil is another healthy fat but should never be heated. I use it as a salad dressing.
Anyway, this is starting to sound like an infomercial but (here it comes)... It changed my life. No kidding! Everything I learned is based on the Weston A Price Foundation. I'm not sure I agree with EVERYTHING they say. However, the best thing to do is listen to your body. It will tell you what is causing inflammation and what isn't.
Jennifer
I made this meal for our Christmas Day dinner. It was delicious and so easy which meant that I could spend time with my family and not in the kitchen! Plus it made the house smell amazing. Thank you!
Nancy
Okay, love the recipe (chicken legs are a big hit in my home too!)but I do have a question on the timing. If you are having your main meal so early in the day, what do you eat later? Is it another smaller meal, snacks, or something else? My big problem is eating at night. That must-keep-noshing later at night is a constant battle. If I were eating dinner that early, I think it would be an even tougher fight! Just wondering how you manage it. Always looking for tips!
🙂
love cooking
Wow…looks really yummy. I like your spices combo, I might try to sprinkle some paprika if want to have some spicy taste and also thinking to brush some butter before sprinkle the spices. 🙂
roni
I sometimes take the skin off before cooking too, esecially on thighs. Works great and the spice on the meat is yummmy!
Andrea
I've never tried the onion/garlic/cumin combo on chicken but I'm drewling now after reading this!!! I love big Sunday meals so I'm definitely going to try this, except maybe skinless. Can't wait!!!
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drooling*