What came first the chicken or the egg? Well in my case, the egg. Because I did that post on Monday haha. I guess spring has sprung me like a little chicken. I’ve been eating way more of the bird than usual lately. Not sure why, but get prepared to see more.
I figured it was about time for another super, simple dinner recipe. I’ve been eating out a ton lately for both work and pleasure, so when I do get a chance to have a night in, my meal is usually something easy, comforting and some-what healthy. This little gem came about from one of those, what do I have left in the fridge nights. Plus, although I’ve been eating a lot of chicken, it’s been mostly breasts, so I wanted to try something a teensy bit different from what I normally pick up at the market. And this falls into my favorite category of a one dish meal! Everything you need, right in one place. Boom!
For this recipe, you’ll need:
2lbs chicken legs with skin
1 cup diced carrots
1/2 cup chopped cauliflower
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon chopped rosemary
1 tablespoon olive oil
1 ounce fresh lemon juice
1 teaspoon each kosher salt and black pepper
Pre-heat oven to 350 degrees. In a baking dish, toss carrots and cauliflower together. Mix olive oil with lemon juice and herbs. Spread over chicken legs and place on top of vegetables. Bake for 45-55 minutes or until chicken is cooked through.
Easiest chicken dish ever I think!
What are some of your favorite ways to make one-dish chicken dinners?
I definitely enjoy Asian, Thai, Chinese, Japanese… ok maybe I just really like all food. However, cooking Asian food has always intimidated me but this recipe is super easy and a great way to change it up in the kitchen.
Asian Noodles: I used “instant rice noodles”
Chopped: zucchini, red bell pepper and carrots
Red Curry Paste
Boil water. Then turn down heat to slow simmer. Submerge noodles in water then turn off heat and separate noodles and let soak.
Saute about 2 tablespoons of red curry paste (or more if like it extra spicy!) in olive oil for about 30 seconds to 1 minute.
Add coconut cream and stir.
Add chopped vegetables and cook to your preferred crispness. Some people prefer their veggies a little crunchier, I prefer slightly softer but NOT mushy.
Drain noodles and place a serving into bowl.
Cover with coconut veggie sauce. Top with torn basil and enjoy!
(Note: This would also be great with chicken or shrimp)