So I ask Mr. Vintage to pick up a dozen chicken drumsticks at the Farmers Market. I looked at the receipt and thought, that seems high for drumsticks. He brought home a dozen whole chicken legs, thighs & drumstick still together. Didnt feel like cutting them up so I decided to roast half of them and save the other half for a chicken pot pie. Mr. Vintage now knows the difference between a whole chicken leg and just the drumstick when ordering from the butcher. Lemon Herb chicken 6 whole chicken legs olive oil 1 large onion, chopped 3 gloves of garlic, chopped finely Seasoning (1 tbsp seasoning salt, 1 tsp pepper, 1 tsp paprika, 1 tbsp dried parsley- mix together in small bowl) Fresh thyme Fresh Marjoram 1 lemon, thinly sliced, seeds removed 1 cup chicken broth 1/4 cup white cooking wine Pre-heat oven to 375 degrees, Place chicken into a casserole dish, coat each piece of chicken with olive oil, sprinkle evenly with seasoning mix. top with onion onion, and garlic. arrange fresh herbs over chicken. Lay lemon slices over chicken pieces. Pour broth and wine over chicken. Roast for 45 - 60 minutes, basting once. When chicken is cooked, remove from oven and place chicken on serving plate reserving the broth in the casserole dish. Chicken Rice 11/2 cups whole grain rice ( I use Jasmine rice) 1 cup of water reserved broth Add rice and water to broth in casserole dish. cover tightly with lid or aluminium foil and bake in oven for 20 minutes at 375 degrees. Serve with chicken. Enjoy!
Posted on: Sun, 10 Aug 2014 02:13:59 +0000