easy roast chicken and potatos

Those who know taste know that dark meat chicken is far superior to white meat.  Fact. 

When making chicken breasts, I am usually drowning it in seasonings and sauces, hiding it in sandwiches, or dispersing it in another main course by downgrading it to just an ingredient.  But with dark meat chicken, the meat speaks for itself.

I particularly enjoy drumsticks.  Maybe it’s because the drumstick is like the perfect proportion of meat to bone and it’s designed to hold easily with two hands (no knife and fork here).  It might also be because I love the tips of the bone....yeah I'm that person who eats ALL of the buffalo wing.  I'm not ashamed.

I bought a few last night for an easy dinner.  To season the chicken, I made a paste using chopped cilantro, garlic, lemon zest, salt, pepper, and olive oil.  I then stuffed this under the skins of each leg.

Since I'm always a fan of one dish meals (I mean come on, I know we all have tiny kitchens), I roasted the drumsticks with some potatoes.  I gave the potatoes a simple salt/pepper/olive oil seasoning.  As always, I make too much food for both the amount of people I'm feeding and the size of my pans.  I've clearly crammed this one to the max, and therefore had to bake it for about 45 minutes. 

To serve, I sauteed some kale with garlic and some chicken stock.  It was a delicious combination!


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