vrai-lean-uh

Cooking, eating, making sweeping pronouncements

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I appreciate a fancy dinner as much as the next lady, but I also appreciate a dinner that involves sticking one pan in the oven for 30 minutes and leaving well enough alone.
I haven’t made this recipe for chili and honey chicken legs in a while, but we had a chicken that needed to be eaten, and I didn’t feel like roasting the whole bird.  Chicken legs are really good— they have a lot more flavor and moisture than the breast, generally, and this is a great recipe for them, both really flavorful and straightforward.  So I cut that sucker up, froze the breast to eat later and the back and neck for stock, which left me with the legs and winglets for dinner.
In terms of vegetables, we had cabbage, a sweet potato, and a delicata squash.  I figured the seasonings for the chicken wouldn’t taste so bad with the sweet potato and squash and I could cook them in the same pan as the chicken.
Here’s how you do:
Chili and Honey Chicken Legs
2 tablespoons chili powder (not pure chile powder)
1 tablespoon mild honey*
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
whole chicken legs and wings
sweet potato, delicata squash, and whatever else you’ve got for roasting, cut up into 1” pieces.
1. Preheat oven to 425 and place the oven rack in the upper 1/3 of the oven.  Line bottom of a cookie sheet or roasting pan with foil.  DO NOT FORGET THE FOIL.  Recipe is considerably less easy if you spent half an hour scrubbing out your pan post-dinner.2. Stir together the chili powder, honey, lime juice, salt, and pepper in a bowl. 3. Separate the thighs from the drumsticks if you haven’t already.  Add chicken to the chili sauce and turn to coat.  Put the chicken on one side of the foil-lined pan.4. Toss the vegetables in a bit of olive oil and then the remaining sauce.  Add them to the other side of the pan (it’s nice to separate them a bit in case the chicken is done before the vegetables or vice versa, then you can scoop out whatever’s done).5. Cook for 25 - 35 minutes until chicken is cooked through and vegetables are tender.* I don’t know why they call for mild honey.  We used our regular honey, which is not so mild, and it was fine.  With all the chili powder, I don’t think the nuances of the honey flavor are going to matter much.
Photo from Gourmet, via Epicurious

I appreciate a fancy dinner as much as the next lady, but I also appreciate a dinner that involves sticking one pan in the oven for 30 minutes and leaving well enough alone.

I haven’t made this recipe for chili and honey chicken legs in a while, but we had a chicken that needed to be eaten, and I didn’t feel like roasting the whole bird.  Chicken legs are really good— they have a lot more flavor and moisture than the breast, generally, and this is a great recipe for them, both really flavorful and straightforward.  So I cut that sucker up, froze the breast to eat later and the back and neck for stock, which left me with the legs and winglets for dinner.

In terms of vegetables, we had cabbage, a sweet potato, and a delicata squash.  I figured the seasonings for the chicken wouldn’t taste so bad with the sweet potato and squash and I could cook them in the same pan as the chicken.

Here’s how you do:

Chili and Honey Chicken Legs

  • 2 tablespoons chili powder (not pure chile powder)
  • 1 tablespoon mild honey*
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • whole chicken legs and wings
  • sweet potato, delicata squash, and whatever else you’ve got for roasting, cut up into 1” pieces.
1. Preheat oven to 425 and place the oven rack in the upper 1/3 of the oven.  Line bottom of a cookie sheet or roasting pan with foil.  DO NOT FORGET THE FOIL.  Recipe is considerably less easy if you spent half an hour scrubbing out your pan post-dinner.

2. Stir together the chili powder, honey, lime juice, salt, and pepper in a bowl.

3. Separate the thighs from the drumsticks if you haven’t already.  Add chicken to the chili sauce and turn to coat.  Put the chicken on one side of the foil-lined pan.
4. Toss the vegetables in a bit of olive oil and then the remaining sauce.  Add them to the other side of the pan (it’s nice to separate them a bit in case the chicken is done before the vegetables or vice versa, then you can scoop out whatever’s done).
5. Cook for 25 - 35 minutes until chicken is cooked through and vegetables are tender.

* I don’t know why they call for mild honey.  We used our regular honey, which is not so mild, and it was fine.  With all the chili powder, I don’t think the nuances of the honey flavor are going to matter much.

Photo from Gourmet, via Epicurious

Filed under dinner chicken