Saturday, February 4, 2012

Roasted Chicken Legs with Smoked Paprika, Orange, and Ginger

Thanks to work, I feel like I haven't gotten to spend much time cooking this week. This is a great busy week recipe. It's tasty, but low energy to prepare. It takes 5 minutes to put together the marinade, let the flavours meld overnight, and throw this dish in the oven the next day to cook while you rest ... or if you have more energy while you figure out some side dishes.

One year ago: Lemon Souffle Pancakes
Two years ago: Sun-dried Tomatoes, Spinach, Feta, and Pine Nuts ... Two Ways

Roasted Chicken Legs with Smoked Paprika, Orange, and Ginger (from Cook This Now)

1/4 cup orange juice
2 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp cilantro leaves
1 small jalapeno, chopped
1 tbsp grated ginger
1 1/4 tsp kosher salt
1 tsp orange zest
3/4 tsp smoked hot paprika
1kg bone-in, skin-on chicken thighs and drumsticks (I used 2 legs left whole)

1. In a blender, combine orange juice, oil, garlic, cilantro, jalapeno, ginger, salt, orange zest, and paprika and blend until smooth.
2. Combine chicken and marinade in large bowl. Cover with plastic wrap and transfer to refrigerator to marinate 1 - 24 hours.
3. Preheat oven to 475F. Line a baking sheet with foil and put chicken on top. Roast, turning once until chicken skin is golden and meat cooked through, about 40 minutes.

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