I don't think that anything roasted necessarily falls under the category of a quick meal, but if you prep this chicken in advance, you can pop it in the oven when you get home, and an hour later you've got an easy, nutritious, and delicious meal ready.
Chicken legs are used here because they are generally more succulent than chicken breast when roasted. However, a bone-in, skin-one chicken breast can be used in just the same way, with a bit less cooking time. The spice mix used is up to you; I used chipotle. A chicken maryland is the thigh and leg connected.
Ingredients:
2 large chicken marylands
2 tsp chipotle spice mix
salt
1 cup cooked rice
1 small onion, sliced
6 garlic cloves, sliced
1/2 cup cherry tomato
Method:
Carefully loosen the skin off the thigh and leg from the top, creating a pocket. Be careful to not dislodge the sides. Rub the spice mix and salt over the chicken and inside the pocket you created. Stuff the cold cooked rice into the pockets, pushing all the way down the leg and pressing to pack tight.
In the pyrex dish, scatter the sliced onion, sliced garlic, cherry tomato, and half cup of water. Lay the chicken, skin side up, over the lot.
Bake uncovered in a preheated 400F oven for 1 hour until golden brown and cooked through.
صحة و عافية
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