Our favorite German meat market sells 'bundles' each month and September's bundle included ten pounds of chicken legs and thighs. That might seem like a lot of chicken for an empty nester, but I packaged mine in small portions and will enjoy it for a few weeks! I usually cook two sections, then I have one left for something else! This time, I made chicken quesadillas the second day and you can see that post right here!
If you think this plate is a little heavy on corn ... on the cob, cornbread and coating on the chicken ... well, too bad! We like corn. The recipe for the chicken couldn't be easier. For 2 legs and 2 thighs, here's what you need to combine:
1/2 cup yellow corn meal
1/4 cup flour
1/2 teaspoon chipotle powder
1/2 teaspoon cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic powder
a couple dashes of salt
Soak the chicken pieces in milk for thirty minutes. Then dry the chicken and dip it in cooled melted butter (about half a stick). Then dredge the chicken pieces in the corn meal mixture. Bake the chicken at 350 degrees for 45 minutes. Test it to make sure the juices run clear and bake a little longer, if they don't. When you want chicken to absorb the flavors of the seasoning, the best pieces to use are the leg and thigh. The meat is filled with juice and the flavors will really come through!
I stick my ears of corn right in the oven while the chicken is roasting. You can wrap them in foil, or simply leave the shucks on them. The corn will be done when the chicken is done. Small sweet potatoes can also be baked right on the oven rack. Make it easy!
Butter, a little salt and lots of fresh cilantro make the corn and sweet potato better! Use your favorite cornbread recipe ... maybe one that includes cheddar cheese and green chili peppers!
This is a beautiful and delicious meal. It can't be much easier when you put everything in the oven at the same time!
I'll be sharing this recipe with a few blog parties, so make sure you click through to see the other posts! Enjoy!
