It’s so funny that I’ve waited so long to post this recipe because it’s a really, really good one. I made this in early fall when I could still put things outside on the balcony to photograph. It’s not that I forgot about this tasty chicken meal, but it’s because I took a photo of this meal in my well-worn Jadite dish. Let me explain. I love this dish. It treats me well and I think I do well by it too. But it is by no means a pretty dish – well, not after I’m through with it. Sure, it’s got a lovely vintage green hue…but it stains easily and it’s near impossible to scrub away all of splatters. No matter how hard I scrub it with my miracle baking soda-vinegar-soap concoction it won’t become pristine (however, my miracle mix does work wonders on bathtubs and cleans grimy ovens like nobody’s business). What I wouldn’t give for a dishwasher! And a window in the kitchen! And more cupboard and counter space! Actually, I’ve got a whole list of wants & you can see them all & follow me on Pinterest because I’m sort of addicted.

But I’m snapping out of my perfect dream world because I made this dish last week with every intention to take another photo. But then dinner was running late, we were starving, and when it came right down to things, we just chomped down. There was no waiting to take photos because this is a chicken dish you just want to inhale. New photos be damned! We dug in and licked our fingers. Happiness achieved.

There is a bit of prep time because the chicken should marinate for a couple hours so that the chicken gets a lemony soak, but other than a bit of advance planning, the rest is a snap. The first time I made this, I threw caution to the wind and left the skin on. But it’s January now and I’m much more sensible, so I pulled that skin right off before marinating it. Chicken skin, I understand the lure, but either way, it’s delicious. Your call.

elsewhere: Need a bowl of gluten-free comfort? Try my coconut and lime rice pudding over at Poppytalk this week. It’s a no-fuss way to near instant happiness. And it’s vegan to boot!

greek lemon chicken
4 chicken thighs (skins removed or not, your call)
2 lemons, juiced
4 cloves garlic, smashed
1/2 t dried oregano
1/4 t salt
1/4 t dried chili flakes

Rinse and dry chicken and place in a ziplock bag. Combine remaining ingredients in a small bowl and pour over chicken. Seal bag and refrigerate for 2 hours, flipping the bag once.

Preheat oven to 425F. Place chicken and marinade into a baking dish and bake for 45-55 minutes. The chicken is done when the juices run clear after being pierced with a knife.

Possibly related posts:

• sloppy seconds: greek lemon chicken + greek salad
• chicken and orzo with lemon and olives

It’s grey outside today and I’m welcoming fall with open arms. Last week I drank chai tea and I’ve been eating early heirloom apples with abandon. I even wore a light jacket once already and am dreaming about tights and tall wooly socks. My polka-dot umbrella is right beside the front door and I know that soon enough I’ll be splashing through the streets in my green rubber boots.

And so you can see the appeal of this dish. It’s cozy and comforting and dotted with lemon slices to remind us of the not-so-distant sun. Got a rainy dreary day? A meal like this one with orzo, chicken legs, oregano, lots of lemon and packed with flavour makes me crave the comfort of autumn.

elsewhere: I was interviewed by phone for the lovely blog Dramatic Pancake. You can read my story about this little unassuming but completely delicious (& low fat) little lemon loaf & even catch a goofy glimpse of me in my home. And over at Poppytalk this week, I dig into my food memories and come up with a recipe for chuck steak with onions, sweet peppers & zucchini. It’s amazingly tasty and an easy way to stretch your food budget. Serve it with some steamed rice and you’ve got an easy weeknight meal.

Recipe note: Ideally, I would have used rich and oily Kalmata olives from our local deli in this dish, but since I had some canned sliced black olives to use up, in they went. Freakin’ tasty, regardless.

chicken and orzo with lemon and olives
(from The Wednesday Chef)
4 chicken legs, skin removed
Salt, pepper to taste
2 T olive oil
1 1/2 c orzo
3 c chicken broth
3 large cloves garlic, minced
1/2 onion, sliced thinly
1 T dried oregano
1 small lemon, cut into 8 wedges
1/4 c pitted & chopped black olives (kalmata preferred)

Preheat oven to 350F. Rinse and dry chicken and season with salt & pepper. Heat olive oil in a large high-walled oven-proof skillet or dutch oven. Add the chicken and let brown – about 5 minutes each side. Remove chicken and turn off heat.

Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).

Possibly related posts:

• living in a dream: greek lemon chicken
• easier than you think: lemon roasted chicken & vegetables

I love super simple recipes like this. Especially when the result is so tasty that I’m ready to fill my plate for seconds and I’m visibly crushed because I know there’s none left in the pan. Poor me, I’ll just have to make this recipe again soon. Trust me, I will and so will you, I’m sure. This will be a staple chicken thigh recipe and I’m a chicken thigh lover through and through.

One thing that is different in this recipe is that the chicken skin stays on the chicken. If you grew up in a house that banished any notion of fat, the number one rule in cooking with poultry was that chicken skin must always be removed. And into my adult life, I’ve pretty much followed that rule hook, line and sinker. And with thighs, that is totally fine because thighs are juicy and rarely seem to dry out. But I was eager to try out this recipe as I’m a sucker for simplicity and with a come-on as enticing as Perfection, I could’t resist. The skin stayed on. And trust me, any extra calories are seriously worth it.

This chicken that is easy enough to make on a harried weeknight. Despite it’s simple ingredient list- salt, pepper and a bit of vegetable oil, it’s really about technique and searing the skin to get really crispy results. Did I mention that it only takes 35 minutes?

Perfection does come with a bit of a cost. The only real drawback to this meal is that it is a bit messy. The oil and the chicken fat does splatter, but it’s not enough of a mess to call the whole thing off. Just steer clear of the pan while it’s on the stove to prevent random burns and do a quick wipe down when you put the pan in the oven. The resulting chicken is one with super crisp skin and a moist and juicy interior. Biting into it had me smiling from ear to ear. This isn’t as fussy as traditional fried chicken but it was incredibly delicious! Hello pan perfect chicken, we’ve become fast friends indeed.

elsewhere: Pop over to Poppytalk and take a gander at a very lovely no-fuss Blueberry Almond Norwegian Tea Cake. It contains no butter or oil and it’s completely delicious and easy to prepare.

perfect pan-roasted chicken thighs
(recipe from Bon Appetit)
1 T vegetable oil
4 skin-on, bone-in chicken thighs
salt & pepper

Preheat oven to 475F. Season both sides of the chicken with salt and pepper. Heat oil in a heavy cast iron skillet over high heat. Add chicken skin side down and cook for 2 minutes. Reduce heat to medium-high and cook for 12 more minutes skin side down, rotating and rearranging chicken to evenly distribute heat until the fat renders and skin is golden brown.

Move skillet to the oven and cook for 13 more minutes, still skin-side down. Turn over chicken and cook for another 3-5 minutes. Remove from oven and transfer to a plate and let it rest for 5 minutes before serving.

Possibly related posts:

• make this now: roasted chicken thighs with miso and ginger
• easier than you think: lemon roasted chicken & vegetables

I always have miso in the fridge. While it’s not something not usually considered a kitchen staple in North American households, I love having it close by. Not only does it last forever – hello, fermented rice paste! – but there’s something both pungent and mellow about it that makes it pretty versatile. It’s fantastic in vegan gravy, delicious in stirfries and soups, and perfect with cod or salmon. Yeah, I’m a fan.

I’ve never tried miso with chicken and I’m so glad that I did. This dish was unbelievable! The garlic, ginger, chili paste and miso all worked its way into the chicken thighs to make some seriously delicious magic. The flavour was deep and despite how it looks, it’s surprisingly not very spicy. If you like a lot of heat, add some sriracha to the mix, but I think this is pretty perfect as is. I wouldn’t change a thing.

Miso comes in light and dark versions – I prefer the light version (shiso is my fave) and you can find it in health food stores and Asian markets. And please don’t leave out the chili garlic sauce – it has a special kind of magic all its own. One sniff from the jar and I get all goo-goo faced. You can find it at Asian markets everywhere.

elsewhere: Visit Poppytalk to check out my current favorite salad dressing recipe. It’s creamy and delicious over summer greens.

roasted chicken thighs with miso and ginger
(adapted from the kitchn)
4 skinless chicken thighs
2 T shiso miso paste
1 2-inch knob fresh ginger, grated
4 garlic cloves, grated
1 t sesame oil
1 t rice vinegar
1 t soy sauce
2 T chili garlic sauce
1 T vegetable oil

Rinse chicken under cold water & pat dry. Remove skin if they aren’t skinless already.

Add all ingredients in a small bowl and give it a good mix until you have a fragrant red paste. Put the chicken in a large zip loc bag, pour in the paste make sure the sauce covers the chicken completely. Seal bag tightly. Marinate chicken overnight.

Preheat oven to 425°F. Add vegetable oil to the bottom of your baking dish, spreading it around with your hands. Add chicken on an even layer and bake for 40 minutes, turning chicken over once halfway through baking time. Chicken will be cooked when the juices run clear when pierced with a fork. Remove chicken and let rest for 5 minutes. Serve hot.

Possibly related posts:

• perfect pan-roasted chicken thighs
• how to make a really awesome chicken dinner for a rainy day.

One of my favorite meals is a roasted chicken. I’m always shocked when I hear that people just don’t make it from scratch. Sure it’s easy to pick up a roasted bird from Whole Foods, but c’mon, this doesn’t take much fuss and everyone will love you for it.

The key is to use a good bird. I picked an organic, free run bird from a local farm. Another tip is to not get too fussy with it. The Buchon recipe for a super simple roasted chicken which I’ve written about here is fantastic, but subbing in some dried greek oregano for the fresh thyme and then adding in lemon gives this meal a different twist.  The oregano comes by way of my in-laws, who picked some up for me on their last trip to Greece. It’s a bit special in that it hasn’t been crushed yet so the stems and bulbs are left whole, but using regular oregano from your supermarket will be just fine. Lemon is also added for a bit of citrus zing.

This simple roasted dinner comes with vegetables: carrots, fennel, onion and potatoes are roasted under the bird round out the meal. Make a simply dressed green salad and you’re laughing.

elsewhere: Over at ReadyMade I lament that while it feels like spring outside, the farmer’s market suggests winter. See how I try to make the best of cabbage, kale and carrots (including a bonus recipe for braised carrots!)

lemon roasted chicken & vegetables
1 3 lb organic, free-run chicken
1 lemon, zested & juiced
1-2 t dried oregano, ideally if it’s got the “bulbs” (ie not ground or crushed)
salt & pepper
2 T olive oil
4 small-medium sized potatoes, cut into quarters
3 carrots, cut into 2-3″ lengths
1 large onion, cut into eights
1 large fennel bulb cut into eights

Preheat the oven to 450F. Rinse and dry the chicken very well, inside & out. If it’s not dry, the water will steam the bird & that is definitely not what you want. Dry, dammit!

Sprinkle the bird with salt, pepper and oregano – inside and out. Squeeze lemon juice over the chicken and sprinkle the zest overtop.

Add the vegetables along with a small glug of olive oil into your roasting pan or dish. Use your hands to coat the veg with the oil. Place the chicken on top and roast for 50-60 minutes or until done. You’ll note that the bird is done when you tug or cut into the leg from the bird and it comes away easily and the juices run clear. Let everything rest for 15 minutes before serving.

Possibly related posts:

• sexy beast: blood orange & rosemary roast chicken with roast vegetables
• living in a dream: greek lemon chicken

While I’ve always been the beneficiary of homemade marmalade, a jar from the lovely Tea, and most recently, a jar from my good friend Kyla, I’ve never purchased any for myself. So when I recently came home with a jar of the store-bought stuff, my husband groaned because for him marmalade means false teeth and grandpa cardigans. Since we’ve already got a closet full of grandpa sweaters, I’m guessing we’re now officially on the fast-track to Elderly Town. I haven’t eaten marmalade on toast (nor do I think I’m ready to venture there yet) but I have used it to add punch to fruit salads and a kick to a napa cabbage slaw. One of these days, I’ll use it to make this cake to great acclaim, I’m sure.

This past week, I decided to try some of my store-bought marmalade with chicken. Dijon mustard, cider vinegar and a dollop or two of marmalade gave these locally-raised, organic chicken thighs some serious flavour and created a wonderful tangy sauce. I used boneless thighs because that’s what I had, but if you’ve got the bone-in variety, just let the whole thing simmer longer on the stovetop and increase the amount of chicken stock. You’ll be fine. This is a truly comforting dish, so make sure you’ve got your grandpa cardigan and some woolen slippers at the ready!

sweet & sour marmalade chicken
2 T flour
1 t herbes de provence
salt & pepper
1 T olive oil
4 boneless chicken thighs, skin & fat removed
1 onion, sliced
1 red pepper, sliced
1/2 t chili flakes
2 c chicken stock
2 T dijon mustard
3 T orange marmalade
1 T cider vinegar
juice & zest of 1 orange (I used a sour tangelo)
1 t cornstarch

1. Add herbes du provence, salt and pepper to flour, mixing with a fork. Rinse chicken, lightly pat dry and dredge with seasoned flour.

2. Add oil to large skillet and brown chicken on both sides, about 3 minutes per side. Remove chicken and add in onions, red peppers and chili flakes. Saute until soft and fragrant. Add the chicken back into the pan along with the stock, dijon mustard and marmalade. Stir gently and simmer over low heat until the liquid reduces and thickens, about 20 minutes.

3. Mix together the cider vinegar, orange juice and zest and cornstarch and pour into skillet. Stir it around and let it simmer for a couple minutes. Give it a taste to adjust seasoning and serve.

Possibly related posts:

• the squidgy bits: oven baked chicken in a sweet barbeque sauce
• one bowl of comfort please: spicy chicken and rice

I wish I could tell you about the most awesome meal I made this past weekend. Or about the fantastic supper I had last night. But I can’t. I’m in the middle of what I like to call the “craft fair crazies” and for the past 2 weeks and for another week more I’m up to my ears in prepping and selling and smiling like a mad woman. For a person who works from home and doesn’t really get a whole lot of public face-to-face time, working the craft show circuit is a bit of a stressful time. Not that I’m not loving it, because I am meeting so many people who read this blog and try my recipes and tell me how they gave their friend a card that I made and it made their day. Wow, it’s an amazing amazing thing. But there’s not a lot of cooking going on. Take out? Oh yes! More than once, even. Cold cereal for dinner? Often. So instead of feeling sorry for myself, I’m going to look back on a meal that was a total standout but for one reason or another never made it to this blog. Next week I’ll be back to normal and I’m sure to be cooking something seasonal and delicious. By normal I mean I’ll whip myself into a baking & candy-making frenzy since I love giving out homemade treats for Christmas. So stay tuned, but in the meantime, I give you this…

Oh, that stew that stands before you was such a glorious dish. And it was easy, once all the vegetables were chopped up and the chicken thighs (which are buried underneath) were dredged and browned. But I think that’s not why I loved this meal so much. I made this way back in August the night my husband was to return home from his 2 week bicycle adventure up in the East Kooteney’s (that’s in beautiful British Columbia for those not in the know). I missed him terribly and I wanted him to come home to a really good homemade meal. I had a ton of vegetables from our abundant CSA, some thyme from our garden, along with some chicken thighs and farmer’s sausage. A stew brimming with local flavour seemed perfect and homey. It’s the kind of meal made from the heart. No exact measurements required. Just go with your guts and you’ll be fine.

Chunks of summer squash, baby eggplant, onion, mushrooms, purple potatoes, red-skinned potatoes, carrots and tomatoes mingled with a good glug of riesling for a perfect summer supper. It’s simplicity and it was the perfect welcome home meal made with lots of love. Honestly I don’t know why I didn’t post this recipe until now, but I’m glad I’m mentioning it now. While I took a summer approach to this meal back in August, I think it would do nicely for the fall and winter. Root vegetables and red wine would create a hearty and winter warming dish.

And if you’ll be in Vancouver, please stop by the new Vancouver Convention Centre from Thursday to Sunday this week for the One of a Kind Show & Sale. I’ll be there with my Hob Snobs pals selling up a storm (or so we hope!). I’d love for you to stop by!

chicken, sausage and vegetable stew
4 chicken thighs, skin removed
1/2 c flour
salt & pepper
1 t garlic powder
1 t dried basil
1 t dried oregano
2 T olive oil

5 cloves garlic, roughly chopped
1 large red onion, cut into a large dice
1 T olive oil (if needed)
an assortment of your favorite in-season vegetables, chopped (enough for a good deep layer in your stock pot 3-4″ thick, or more)
1 6″ piece of cooked farmer’s sausage, sliced into chunks
1/2 t dried red chilis, crushed
a few springs of fresh thyme
salt & pepper to taste

1 c wine (white or red)

Preheat oven to 400F. Add flour and spices along with pepper and a sprinkle of salt and toss with a fork on a large plate. Dredge the chicken pieces in the flour, shaking off any excess and set aside. Heat olive oil over med-high heat in a large heavy stock pot. When oil is hot, add chicken and brown on both sides, 5 minutes per side. Remove chicken.

Pour a tablespoon of olive oil if needed and add in garlic and onion and saute until soft, fragrant and just starting to caramelize. Put the chicken back into the pot and top off with the vegetables, sausage and pour in the wine. Season with a touch of salt and a good grind of pepper, chilis and add in thyme.

Place the lid on your pot and pop into the oven for 45 minutes to 1 hour. Halfway through the cooking, check to see if more liquid is needed – if so, add a bit more wine or stock or water and give things a bit of a stir. Remove the lid for the last remaining 15 minutes to help evaporate and thicken up the liquid. Serve in deep bowls with crusty bread.

Possibly related posts:

• leave your fancy pants in the closet: paprika chicken & vegetable stew
• how to make a really awesome chicken dinner for a rainy day.

This is something that a mom would make, except that mine never did. Not that my mom had anything against a dish like this because she did make a very similar pot roast recipe involving beef. But this dish has chicken which is way better in my opinion.

This meal will make your place smell fan-freakin’-tastic. One magical sniff is all that it will take to make this the very best thing to have happened to you over the course of a very rainy and dreary Labour Day Monday. And a plateful is so good that it will almost cure your hangover. Almost.

I didn’t really measure anything for this meal and I think you can go carefree with the amounts and still come up with something awesome. Despite not having any liquid in this recipe, when I opened the pot, there was a delicious gravy. It’s all part of the magic I guess and it made me very, very happy. So happy that I didn’t bother to take a photo. And it was too dark anyway with it being September and rainy and all, so instead you get a weird speedy drawing of colourful blobs to represent this deliciousness.

how to make a really awesome chicken dinner for a rainy day.
Preheat oven to 400F. Cut up a few potatoes into quarters or eighths and put them into a large oven ready lidded casserole dish (I use my thrifted old Le Cruset dish because I’m lucky like that). Cut half a large onion into quarters. Chop 2 carrots into 1-2 inch bits. Throw into pot. Add in 2 handfuls of sungold tomatoes too. Sprinkle with kosher salt, hammer it with freshly ground pepper and rosemary. Pour 2 tablespoons of olive oil over top, 4 if you’re feeling fancy free. Toss everything.

Take 4 bone-in chicken thighs and remove skin. season with salt, pepper and rosemary. In a heavy skillet, add 1 tablespoon of olive oil add brown chicken thighs on both sides. When they have a nice colour, place them on top of the vegetables along with the pan juices, put on the lid and put the whole shebang into the oven. Bake for about 45 minutes to an hour. Halfway through cooking time, stir things around a bit so all the vegetables cook evenly, but keep the chicken on top. Remove lid and cook for another 15 minutes.

Possibly related posts:

• rainy day breakfast: potato & ham frittata
• make this now: roasted chicken thighs with miso and ginger

I’ve been giving my grill pan a real workout lately. You might think that I’m just making do with indoor grilling because I don’t have a bbq, but the truth is, I really love my grill pan. It’s true that I can’t cook outdoors because I live in an apartment with a tiny balcony – barbecuing would be too dangerous of a risk. But I’m happy because I can get that charred flavour I love plus the grill marks that make my meals seem a bit more exciting.

My husband bought me this pan on our very first Christmas together back in our dating days. Obviously, things were meant to be. Now on with this chicken! This is an easy to whip up kind of dish. While it isn’t the most authentic teriyaki recipe, it can be made with ingredients you’ve probably got on hand right now. It’s sweet and tangy and salty which means that it’s perfect (as long as your taste buds are anything like mine). And look at those grill marks! I used skinless organic chicken thighs here because they manage to stay moist even without skin,they have great flavour and thighs get bonus points for being cheaper than their white meat counterparts.

Elsewhere: Oh boy, do I have some catching up to do! Over at Poppytalk, I make the perfect late summer lunch: zucchini & sweet corn fritters with a fresh cucumber-tomato relish. And I write about all the cool cookbook trailers that seem to be spilling out over at ReadyMade.

I served this chicken with the quick summer squash & pea saute and a beet & daikon radish slaw. The slaw, while pretty in pink, wasn’t perfect so you won’t find the recipe on this blog yet.

quick grilled teriyaki chicken
1/3 c honey
3 T soy sauce
2 limes, juiced
3 cloves garlic, minced
1 T fresh ginger, minced
1/4 t cayenne pepper
4 skinless chicken thighs

In a small bowl, combine everything but the chicken, whisking so everything is incorporated. Add chicken thighs into a large ziplock bag along with the marinade and let sit for at least 20 minutes.

Preheat oven to 400F. Heat up a cast iron grill pan (or a plain cast iron skillet). When pan is hot, add chicken. Grill for about 5-8 minutes and then flip.

Meanwhile, add marinade into small saucepan and bring to a boil. Let boil for a few minutes and then simmer over low heat.

Place chicken in oven and bake until chicken is cooked, about 15 more minutes, brushing occasionally with marinade. Serve chicken with reserved marinade if desired.

Possibly related posts:

• an angel peed on my tongue: jerk chicken pineapple skewers
• make this now: roasted chicken thighs with miso and ginger

When I was a kid, having my dad bring home the big red bucket of fried chicken was a real treat. We didn’t eat out very much at all and my mom always tried to cook healthy things for us to eat. She never made fried chicken but she did dredge chicken drumsticks in seasoned cornflakes or breadcrumbs, baked  it in the oven and called it “fried chicken”. We weren’t convinced. For me and my brother, fried chicken came from a bucket and my mom’s shake & bake-style chicken was no rival for that dapper Colonel Sanders.

When it was my time to start cooking, I steered clear from dredging chicken parts in breadcrumbs. Instead, I roasted whole chickens, grilled up skewers full of spice, stewed chicken parts in sweet & sour sauces or braised them with wine. As an adult, I also stayed away from that big ol’ bucket. When I had fried chicken, I made sure it was fried chicken worth eating. But recently, a little bit of my resolve broke. I stumbled across a recipe from epicurious for oven-fried spicy chicken and I was ready to start dredging. The key here is not to start with seasoned breading (although that’s certainly a large part of it too), but to brine the chicken beforehand in a tangy marinade. The original recipe uses buttermilk, but I subbed in plain yogurt and a bit of milk and lemon and a whole lotta spice. It worked perfectly!

Like the chicken found in the bucket of my youth, the crispy skin here is a real treat. There’s a definite crunch that shatters when you bite into it and chicken inside is flavourful, moist and juicy. I decided to bust out my three favorite hot sauces for use in the brine because I like my chicken with a lot of spice. I also used cayenne and smoked hot paprika in the breading to ensure an all-over spiciness. The chicken is spicy but it won’t burn your face off – if you’re making this for kids or you’ve got a wimpy palate, just use a bit less. As for the next day, this chicken still tastes great hot or cold. Serve it for dinner or bring it along to your next picnic in the park.

Elsewhere: I know that you probably are a fan of my quick pizza dough. Over at Poppytalk, I went further and made a peach and escarole pizza. Yup, you heard correctly. It was fantastic! Check out the recipe and the amazing photos here.

spicy oven-fried chicken
(adapted from epicurious)
1 c yogurt
1/4 c skim milk
juice & zest of 1/2 lemon
4 T hot pepper sauce (I used a blend of Sriracha, a standard vinegar based hot sauce, & Secret Advark)
2 T Dijon mustard
4 garlic cloves, minced
2 t salt
1 t ground black pepper
1/2 onion, sliced
4 chicken legs with skin and bones (organic & free range)

1 c dry breadcrumbs or crushed crackers
1/3 c Parmesan cheese
1/4 c flour
2 t dried thyme
1/2 t hot smoked paprika
1/2 t cayenne pepper

3 T butter

In a large bowl, whisk together everything from the yogurt to the onions. Submerge the chicken legs and let marinate for 3 hours or overnight, turning chicken occasionally.

Preheat oven to 425F. In another large bowl, combine the breadcrumbs to the cayenne pepper. Pull out a large baking dish so that it’s handy. Using one hand (for less mess), pull out a chicken leg from the yogurt bowl and give it a little shake to get rid of excess drips. Dredge the chicken in the breadcrumb mixture and place it in the baking dish. Repeat with remaining legs. Dot each piece of chicken with some butter and bake until the chicken browns and gets crispy, about 50 minutes.

Possibly related posts:

• the squidgy bits: oven baked chicken in a sweet barbeque sauce
• one bowl of comfort please: spicy chicken and rice