Monday, January 4, 2010
Let me start by saying this:
I know I haven’t posted in a while. I’ve had a tough semester. As it neared to an end it only got worse. I was unbelievably stressed and it showed in my blog posting, taking pictures, and sleeping. Between finals, the stress of my final semester as a college student, and moving part of my life crumbled. Please understand that with this new part of my life/year/decade I vow to be a better blogger.
And learn how to cook.
And it all started with this chicken.
BF wanted to make a nice dinner so I looked up something easy, fairly cheap, and something we would both enjoy.
You can never go wrong with anything The Pioneer Woman makes, so we tried to be almost as awesome as she is.
I think we succeeded with this chicken.
The Pioneer Woman’s Spicy Roasted Chicken Legs
- 24 whole Chicken Legs
- 2 sticks Butter
- 1 Tablespoon Hot Salt (or You Favorite Seasonings)
- ½ cups Lemon Juice (or To Taste)
Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice (fresh or bottled). Now add your seasonings. In this case, 1 tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes your skirt fly up, be it minced garlic, salt and Cayenne pepper … let your imagination run wild. Stir it together until combined.
Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.
Let me just say that the first time we made this chicken was in November. We haven’t stopped making it since.
Try it. You’ll LOVE it.