#chickenrecipe #cornsalad
Full recipe listed below.
Serves 4-5
Ingredients
Chicken marinade
2 1/2 pounds skinless chicken legs (about 11-12)
1/4 cup white vinegar
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
2 tsp spicy montreal steak seasoning
1 tbsp garlic cloves, chopped
1/2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp cumin powder
3 tbsp olive or avocado oil
Potatoes
2 pounds small yellow potatoes, cut in halves or quarters
2 tbsp oil
1/2 tsp garlic powder
1 tbsp garlic cloves, chopped
1/4 tsp onion powder
1/2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
Corn Salad
2 ears of corn (1 1/2 cups corn kernels)
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/4 cup chopped green onion
1/4 cup chopped yellow onion
1 cup grape tomatoes, halved
1 tbsp flat leaf parsley, chopped
Salad Dressing
2 tbsp mayonnaise
1 1/2 tbsp white vinegar
1 tbsp flat leaf parsley, chopped
1 tbsp freshly squeezed lemon juice
1/2 tbsp chopped garlic
1/2 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp oil, for drizzling the bottom of the pan
1 tbsp lemon juice, for garnish
1 tbsp flat leaf parsley, for garnish
Directions
Make cuts on chicken legs and put in a bowl with all the marinade ingredients.
Mix and refrigerate covered for 30 min.
Preheat oven at 400 degress Fahrenheit.
In a bowl, mix potatoes with all the spices.
In a 9×13 baking dish, drizzle 1 tbsp avocado or olive oil.
Layer potatoes first and top with chicken legs along with the marinade.
Bake for 50- 65 min until potatoes are fork tender and chicken is cooked through.
Meanwhile prepare the corn salad.
In a microwave safe plate, individually wrap 2 ears of corn and microwave for 4-5 min until corn is cooked through.
Carefully unwrap and cut off the kernels with a knife.
In a bowl, add in all the corn salad ingredients.
In a separate bowl mix all the dressing ingredients and pour over the salad.
Cover and refrigerate until ready to serve.
Once chicken is ready, take out and garnish with fresh parsley and lemon juice.
Serve with cold corn salad.
1 Comment
Looks so good delicious 🤤 ❤