Wednesday, December 18, 2013

Roasted Chicken Legs – with baked Potatoes, Carrots, Onions & Garlic

Easy dinner ideas are the best thing that has happened to a working couple. We crave for simple meals when we get back home after a long day at work and most Indian dishes which we love, takes a while to cook. Once I get back I have around 150 minutes in which I need to take a shower, prepare dinner, get stuff ready for next morning, do the laundry, eat and yes chit chat with my partner before we hit the bed and before we realize we have slept. In the morning, I get another rough 150 minutes in which we have tea, prepare breakfast, pack lunch, iron clothes, take a shower & jump into the cab. Week days are crazily packed for almost everyone and we are no exceptions.

I simply adore this recipe as this takes about 10 minutes to put together and an hour in the Oven to get ready. While it is in the Oven, one can run errands. I was craving for this since the start of this week, finally A could manage some juicy Chicken legs for dinner last night, normally by the time we get back, the Butchers are closed, however he discovered one yesterday, walking distance from our place and the shop is open till 10 PM! Wow!

What you need to make Roasted Chicken Legs
(Serves 2)

·         Chicken Legs – 6
·         Potatoes – 3 large, washed well, cut into big chunks
·         Carrots – 2 Medium, washed well, cut into big chunks
·         Onions – 3 Medium, peeled and halved
·         Garlic – 7-8 cloves, unpeeled
·         Lemon – 1
·         Extra Virgin Olive Oil (EVOO) – 3 tbsps
·         Italian Seasonings – 2 tbsps / to taste
·         Salt to taste
·         Pepper to taste
·         Chili Flakes – 1 tsp

(The baking dish that I used could accommodate these, it was filled up to the brink, if you wish to add or subtract any vegetables and  or increase or decrease the quantity of any, please do so, there can be a thousand deviations of this dish, it is totally up to taste )

How to prepare Roasted Chicken Legs

·         Pre heat the Oven to 220 C / 428 F (or the nearest)

·         Wash the Chicken legs thoroughly and pat dry using paper towels
·         Add the Italian Seasonings, Salt, Pepper, 1.5 tbsps of EVOO & chili Flakes

·         Add the juice of one Lemon to this, cut the Lemon into quarters and keep (cut down the quantity to half a Lemon if you are not fond of it)

·         Mix the Chicken legs in the marinade and keep

·         Start preparing the Baking dish by first oiling it with 1 tbsp of EVOO 

·         Put the Potatoes, Carrots, Onions, Garlic and Lemon pieces in

·         Add Salt and Pepper, a little Italian Seasoning and Chili Flakes and ½ a tsp of EVOO and mix well 

·         Add the Chicken Legs to the baking dish

·         Bake this in the Oven for an hour

·         Enjoy the dish by itself fresh out of the Oven after it cools down a teeny weeny bit!