Monday, November 28, 2011
Sage Roasted Chicken Legs with Acorn Squash and Roasted Cauliflower
This one couldn't be simpler. It's why I love roasting. Prep the food, put it in the oven and/or on the grill, and walk away for 40 minutes. Cleanup isn't an atrocity, either. And I needed that after Post Thanksgiving Stress Disorder we suffered with this year's dinner. Good lord. No more potlucks.
No recipes needed for this. Nab a couple of chicken leg quarters, salt and pepper them, and stick about a half tablespoon of butter under the skin. If you have fresh sage leaves, shove two under the skin of each leg quarter with the butter. If you don't, you can use dried or rubbed sage - just go easy - maybe a scant half teaspoon per leg. I had rubbed sage and just sprinkled some right on the chicken.
I used my ubiquitous foil-lined, parchment-topped roasting pan and put it on a gas grill at 400F for about 35 minutes.
For the squash, just split it in two and scoop out the innards,
drizzle with a little olive oil, sprinkle with salt and pepper, and brush with maple syrup. I put those in the oven at 400 for 40 minutes. (Cook until you can pierce the flesh easily with a fork.)
The cauliflower was even easier. Just break it up, toss with olive oil and salt and pepper and a little parmesan cheese, and roast it at 400 for the same amount of time (about 40 minutes).
Now while everything is cooking, wash your cutting board and knives and any doodads you messed up - that will take all of five minutes. Then go sit down and have a nice glass of wine and relax.
Thirty minutes later, hey presto, dinner is ready.