{"id":7518,"date":"2019-03-01T16:39:33","date_gmt":"2019-03-01T16:39:33","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7518"},"modified":"2019-03-04T17:26:09","modified_gmt":"2019-03-04T17:26:09","slug":"weeknight-drumsticks","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/03\/01\/weeknight-drumsticks\/","title":{"rendered":"Weeknight Drumsticks"},"content":{"rendered":"

We are a family of dark meat eaters when it comes to chicken.\u00a0 The downside to cooking a whole chicken is that I had to eat the white meat so that the kid could eat all the dark meat.\u00a0 Annoying.\u00a0 But hey, parenting ain’t a daily trip to the spa.\u00a0 With a pack of chicken legs, though, I’d get to have all the dark meat I could possibly devour in one sitting.\u00a0 Go me!<\/p>\n

Dry seasoning blends were my saviour.\u00a0 I love them so much, in fact, that I started making my own.\u00a0 But in the meantime, use whatever flavors you like!\u00a0 If I was serving rice and a hot vegetable, I’d go with lemon pepper.\u00a0 If I was opening a can of baked beans and boiling (or grilling) up some corn on the cob, I’d go with a bbq rub.\u00a0 If all I had time for was a quick chopped salad with Italian dressing, I’d use garlic salt on the chicken.\u00a0 It’s super easy, the possibilities are endless, and the chicken is cheap.<\/p>\n

All you have to do is place the chicken on a baking sheet covered in parchment, season all the legs, and bake them.\u00a0 Dinner is done in half an hour, even if you make rice and or a hot vegetable.\u00a0 The skin is crispy.\u00a0 The salad or whatever else you made gets devoured and everyone is happy.\u00a0 The best part is, you aren’t exhausted.<\/p>\n

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I haven’t cooked this way in awhile.\u00a0 In the winter, I have less to do on the farm and so I have more time to spend in the kitchen.\u00a0 And even now, I have tools I didn’t have previously….like the sous vide wand.\u00a0 But last night, we were coming off three days and nights with no power.\u00a0 We had a freak snow storm that downed lines and trees.\u00a0 We got several inches.\u00a0 Our generator took a crap and luckily for us, our neighbor plugged our refrigerator into his generator.\u00a0 Whew!<\/p>\n

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When the power finally came on last night, I threw some drumsticks into the oven and chopped a salad with what I had on hand.\u00a0 Which wasn’t much!\u00a0 I had half a head of iceberg, some celery, a sweet bell pepper, and some buttery olives.\u00a0 I couldn’t have asked for anything more.\u00a0 Ok, maybe a shallot. Ok, maybe I had some shallots and I just didn’t feel like getting my hand mandoline out.\u00a0 There.\u00a0 Now you know.\u00a0 Last night I used the garlic salt and some fine ground pepper.<\/p>\n

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If you’re like me, you keep a small variety of olives on hand in the pantry.\u00a0 My standards are the spanish queens from Costco and some pitted castelvetranos.\u00a0 Sometimes I have some marinated artisan varieties and sometimes I have some kalamatas and some stuffed with various things.\u00a0 The spanish queens are salty and easy.\u00a0 But by far, the castelvetranos are my favorite.\u00a0 They just have this lovely buttery flavor I can’t get enough of.\u00a0 Sorry not sorry to go on this olive tangent, but if you like olives in your salad, I had to mention my love affair with castelvetranos.<\/p>\n

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Quick Chicken Legs<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> family pack chicken legs<\/span><\/li>
  • 1\/4<\/span> cup<\/span> ish dry seasoning of your choice<\/span><\/li>
  • Pepper<\/span> optional<\/span><\/li>
  • Italian dressing of your choice<\/span><\/li>
  • 1\/2<\/span> cup<\/span> castelvetrano pitted olives<\/span><\/li>
  • 4<\/span> stalks celery chopped<\/span><\/li>
  • 1<\/span> sweet bell pepper sliced<\/span><\/li>
  • 1<\/span> small head iceberg chopped<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 350 and line a baking sheet with parchment paper.\u00a0 Arrange the chicken on the baking sheet and season generously.\u00a0 Bake for about 30 minutes or until done.<\/div><\/li>
    • Toss all the fresh vegetables together with the olives and the salad dressing.\u00a0 Serve under the chicken legs.\u00a0 Lick your fingers.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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       <\/p>\n","protected":false},"excerpt":{"rendered":"

      We are a family of dark meat eaters when it comes to chicken.\u00a0 The downside to cooking a whole chicken is that I had to eat the white meat so that the kid could eat all the dark meat.\u00a0 Annoying.\u00a0 But hey, parenting ain’t a…<\/p>\n","protected":false},"author":1,"featured_media":7569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/02\/IMG_0208.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Xg","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7518"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7518"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7518\/revisions"}],"predecessor-version":[{"id":7606,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7518\/revisions\/7606"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7569"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}