And oh! Did I mention she packs it all in a brown paper bag?! And includes complementary almond stuffed dates!..... It's the little touches that I love so much!
Below is a chicken leg recipe of mine from yesterday, because I buy whole chickens I tend to have the legs laying around, mostly because I remove the breast for quick stir fries and breaded "chicken fingers" and then I'm left with the carcasses for soup and lots of chicken legs with skin.
This is a really quick one that just came together!
4 Chicken legs, with skin
1 pack of small potatoes - wash and boil in salted water until tender
Marinade: 4 tbsp lemon juice
2 tbsp tomato paste
salt and pepper
worstershire sauce, about 2 tbsp
1 tbsp dijon mustard
3 cloves of garlic, smashed or finely minced
Mix the above and coat the chicken legs in the mixture, allow to marinade for about an hour.
Preheat oven to 420, convection roast setting if you have or just convection. Add the small boiled potatoes (strained) to the baking dish and then the chicken legs in the middle of the pan, coat the chicken with any leftover marinade. Place the chicken skin side down.
Bake and halfway through flip the chicken legs over so the skins are at the top and continue roasting until browned and cooked through.
Serve with a salad or your favourite vegetables. I served with green beans and sauteed raddichio.