Yet another recipe from Rachel Ray. And yet another recipe I totally had to edit. Again, whenever I cook I TASTE AS I GO, this is important. If I didn't I would have had chicken that tasted like olive oil and THAT WAS ALL. Her recipe had no flavor, and not enough honey. There were a few reasons I picked this recipe. The main one? Chicken legs are cheap and pretty fucking big. One leg feeds Rob and if I cut one in half the drummy is perfect for Brandon. I got SIX legs for $4.48 this weekend and that will make two meals plus two lunches. Hell yeah. Plus anything that stuffs garlic under chicken skin is good with me. Also I only used 3 legs. I don't know how she thinks her recipe made enough marinade for 4 but whatever.
I will put my edits in italics
- 3 Chicken legs
- 4 tablespoons honey
- Grated peel and juice of 1 lemon
- 2 tbsp terriyaki marinade
- 1 tablespoon extra-virgin olive oil
- 8 cloves garlic, grated
- 2 tbsp butter
- 4 chicken legs, patted dry
- Salt and pepper
Preheat the oven to 450°. In a small bowl, whisk together the honey, lemon juice, terriyaki sauce and olive oil. In another bowl, stir together the garlic and lemon peel. Add butter and microwave for 25 seconds. With a fork mash butter, garlic and lemon juice together. Place the chicken in a greased 9-by- 13-inch baking dish. Using your fingers, spread the garlic mixture underneath the chicken skin. Rub the chicken all over with the honey mixture, season with salt and pepper and arrange in a single layer. Cover the pan with foil and roast for 15 minutes, then turn the chicken, cover the pan and roast for 10 minutes more. Uncover and roast until golden, 8 minutes. Turn broiler to low and place chicken skin side up under broiler. Baste chicken with pan drippings and sauce every couple minutes (if you are anal like me you will set the timer for every 2 minutes) until skin begins to bubble and brown. Serve and enjoy.