We will only eat chicken legs or thighs at our house-dark meat with a bone in it. This makes me happy, knowing we're getting the best, most nutritious part, so I make chicken legs at least once a week and eat the leftovers for lunch. I need meat at almost every meal to feel satisfied and having chicken legs in the frig makes it easy to grab something healthy and fast if we don't have time to make lunch...and who doesn't love garlic & butter? I always use Himalayan Pink Salt, but grabbed this Sea Salt blend at Williams Sonoma a few weeks ago and am loving that it's mixed with pepper and herbs. If you are grain-free, steamed cauliflower mashed with a potato masher is a nice substitute for brown rice!
GARLIC BUTTER CHICKEN LEGS
2 Packs Organic pastured Chicken Legs (about 8 legs)
2-3 Cloves Organic Garlic
1/4 C Organic Butter
Himalayan Salt
Pepper
Oregano
Paprika or Cayenne if you like it hot!
*Place chicken legs in 9x13 dish and add minced garlic cloves, salt & pepper and herbs to tast, topping each leg with a pat of butter. Bake @ 350 for about one hour.
CHEESY BROCCOLI BROWN RICE
1-2 Cups Organic Brown Rice, cooked
1 Head Broccoli, steamed
Drippings from Garlic Butter Chicken Legs
1/4-1/2 Stick Organic Butter
1/2-1 Cup grated Organic Cheese of your Choice (We like raw Pepper Jack)
Himalayan Salt & Pepper to taste
*Mix all ingredients in a medium sauce pan or skillet and serve alongside Garlic Butter Chicken Legs
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