It’s the piece everyone wants anyway, I make a big pan of them so then I have happy people.
Balsamic & Honey Chicken Legs
10 Chicken Legs
For the marinade:
1 cup Olive Oil
1 cup Balsamic Vinegar
1/2 cup Honey
Salt & Pepper
3 cloves Garlic (sliced)
3 stems Rosemary (finely chopped)
Combine all the ingredients and mix well.
Divide the chicken legs between two gallon size plastic bags. Prepare the marinade, and divide in half then pour over the chicken. Place in the fridge for at least two hours, or better, six hours.
Preheat oven to 400 degrees.
Remove the chicken legs from the marinade and place onto a lined sheet pan. Bake in the oven for about 45 minutes or until the internal temp reads 165 degrees on a digital thermometer.
You can boil down the marinade until it’s thick and syrupy and use it as a sauce on the side.
P.S. If you have leftovers, this makes for great picnic chicken!
All the credit for this recipe goes to Jef, who, when I was recovering from surgery a few months ago took over the cooking duties for a few days. This recipe is a result of his cooking adventures.
For the Salad:
1 lb Orzo Pasta
4 cups halved Cherry or Grape Tomatoes
2 cups crumbled Feta Cheese
4 cups chopped Cucumbers
2 cups pitted Calamata Olives
1 cup chopped Green Onion
Cook the Orzo Pasta in a large pot with plenty of salted boiling water. Drain and set aside to cool completely. You could also rinse it under cold water until chilled.
Combine the pasta and the rest of the prepared veggies and Feta cheese in a large bowl. A LARGE bowl! This recipe makes enough for about 20 side servings and about 10-12 meal size servings.
Toss the salad with the dressing and serve chilled.
For the Dressing:
1 cup White Wine or Champagne Vinegar
2 tablespoons Dijon Mustard
1 tablespoon Whole Grain Mustard
2 tablespoons chopped Fresh Dill
2 teaspoons Salt
1 teaspoon Pepper
2 cups Olive Oil
Place all the ingredients in a blender and whiz it until it’s emulsified. You can also put everything in a large jar and give it a good shake.