I cooked some chicken. This is kind of a big deal for me.
Chicken, in raw form, had always made me squeamish. In fact, it played a large part in my decision to become a vegetarian for 3 years. I figured it wasn’t right to keep eating something that I was uncomfortable handling in my own kitchen.
Over the course of my re-initiation into omnivoredom, I’ve had more of an appetite for beef and various types of pork (hello, prosciutto) but I took my sweet time coming back around to chicken. I never order it off a menu, and only eat small amounts if offered it at someone’s home.
Until one day, while indulging in an episode of Nigella Kitchen, I found myself wanting – craving - chicken. Oh Nigella! You make me want to use scissors to cut bacon, pour golden syrup over everything, and, of all things, eat chicken. What can’t you inspire a home cook to do?
A tip from Nigella that I took to heart was to buy the legs or thighs of a chicken, instead of the breast. These, like the breast, are available without skin if that’s your thing – but have loads more flavor and tend to be cheaper. Win win.
I am most wary of where the chicken is coming from and how it is treated, so free-range organic chicken is the way to go for me.
With all of this in mind, I finally took the plunge and bought chicken for the first time in a long time. To celebrate, I prepped the chicken in a matter of minutes and let the oven do the rest. The result is juicy, flavorful chicken that’s perfect for a weeknight dinner or a lazy Sunday night.
Lazy Girl Baked Chicken Legs
Inspired by recipes from Nigella Lawson’s Kitchen
- 6-8 skinless chicken legs (bone in)
- 2-3 tablespoons olive oil
- 1 teaspoon sweet paprika
- salt and pepper
- 1 medium onion quartered
- 6-8 whole cloves of garlic
- 4 thyme (or lemon thyme) springs and 1 tablespoon thyme leaves for scattering
Pre-heat oven to 200 C/ 400 F.
Place chicken legs in a roasting pan. Pour olive oil over, sprinkle with paprika, salt and pepper and toss to coat. Place onion sections and garlic cloves around the chicken and scatter with thyme springs and leaves.
Place in the oven and bake for 45 minutes until golden brown.
I suggest serving with a PAB salad.