Now that I'm semi-retired (just an hour a day until the end of the month), I'm going to actually take a near-full day and read. Amazon Vella stories are on my list as is Michael Crichton's The Andromida Evolution. Haven't had a reading day in so many years I can't count. Problem with being a writer is you're supposed to read, but if you have to work (there are only six writers in the world who actually make a living off of it), and write, there is no time for reading. ~sigh~ Anyway, some good stuff for food today! Enjoy. M;o)
Lemon Garlic Roasted Chicken Drumsticks & Green Salad with Olive Garden Dressing10 pieces, Skin Removed
1 Lemon, Lemon - Zested & Juiced
0.25 cup, Olive oil
2 tsp, Garlic powder2 tsp, Salt
1 tsp, Spices, paprika
1 tsp, ground, Oregano, dried
1 Lemon, Lemon - Zested & Juiced
0.25 cup, Olive oil
2 tsp, Garlic powder2 tsp, Salt
1 tsp, Spices, paprika
1 tsp, ground, Oregano, dried
Instructions
- Pat chicken dry and place into a 1-gallon Ziploc bag.
- In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that's fine - just remember the longer the marinade time, the more tender and juicy the chicken).
- When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
- Serve immediately with salad or other side.
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