Easy dinner recipe: Cooking chicken legs in the oven0
One of the hardest things about eating more real food and less processed food is actually the nitty-gritty, day-to-day cooking! After all, it’s easy enough to tell someone that they should stop eating the boxed and ready-made foods, or that they’d save money and eat more nutritious foods if they prepared dinner themselves. The hard part is finding an easy dinner recipe that can be made on a busy weeknight with enough leftovers for lunches the next day. This is one of my family’s weeknight dinner solutions: baked chicken leg quarters, with plenty of meat as leftovers or to make chicken salad for the next day. So make sure you work this easy recipe into your weekly meal planning.
This recipe is a no-fuss sort of recipe, that really involves a little chopping, and knowing how long to cook chicken legs in the oven. The beauty of this bone-in cut of chicken is that you can save the bones to make bone-broth for chicken soup too. It’s the meal that keeps on giving ;)
Included with this recipe is a homemade version of roasted chicken seasoning, which is a good substitute for the pre-made “Montreal Steak Spice” – this seasoning goes great on all sorts of savory dishes: steak of course, roasted chicken, pork, roasts. You name it! Seasoning is of course optional. If you are following the Autoimmune Paleo protocol (AIP), you can either make the seasoning mix and omit the seed-based seasonings, or forgo this mixture altogether and season liberally with sea salt instead.
- 4-6 chicken legs (as many that will fit in your roasting pan)
- 5 small onions
- 2 tbsp smoked paprika (omit if following AIP)
- 1 tbsp black pepper
- 3 tbsp sea salt
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1/2 tbsp of coriander (omit if following AIP)
- 1 tbsp dill
- 1 tbsp crushed red pepper flakes (omit if following AIP)
- Combine the roast chicken seasoning mix in a small bowl until well-mixed. Store in a spice jar and use as a savory seasoning for roast chicken, steaks, pork and other dishes.
- Preheat oven to 425F.
- Slice onions and spread a layer of onions on the bottom of a 9"x 11" roasting pan.
- Season chicken with roast chicken seasoning mix and lay the chicken legs on top of the sliced onions.
- Roast for 1 hour at 425F or until a knife inserted into the thickest part of the leg produces clear juices.
- Rest chicken for about 5 minutes and then serve. Enjoy!
*Seasoning is optional. If you are following the Autoimmune Paleo protocol (AIP), you can either make the seasoning mix and omit the seed-based seasonings, or forgo this mixture altogether and season liberally with sea salt instead.
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