Last night, I was craving citrus chicken and syrah (random combination) and decided to head to the store and treat myself to both. I blended lemon, lime and orange juice with herbs and spices and poured it over chicken legs. I then made parmesan rice and a mushroom/red onion sauté and paired it with Porcupine Ridge 2015 Syrah and it totally hit the spot!
Here’s why I love this recipe so much: it’s extremely easy, it’s extremely delicious, it’s healthy and it makes enough for dinner and lunch the next day!
Ingredients: 1 package of 10 chicken legs, 2 oranges (freshly squeezed), 1/4 cup lemon juice, 1/8 cup lime juice, 2 tbsp Herbs de Provence, 1 tbsp cumin, 1 tsp paprika, 2 tbsp garlic powder, 1 tbsp garlic salt, fresh ground pepper (overtop of chicken once marinade is poured), 2 cups Uncle Ben’s Parmesan rice, 1/2 red onion, 1 package wild mushrooms, 2 tbsp olive oil for cooking.
Instructions: preheat oven to 425 degrees. Place chicken legs in a large baking dish (I used two separate dishes). In a measuring cup or mixing bowl, add lemon, lime and orange juice (fresh squeezed), herbs and spices, and mix together. Pour the marinade over the chicken. Place squeeze orange pieces around chicken for extra juice while cooking. Top chicken with fresh ground pepper and a bit more garlic powder. When oven is done preheating, place chicken in for 35 minutes exactly. Use rice cooker (or pot) to cook rice. In a pan, sauté the mushrooms and onion with a bit of oil and salt. Place sauté over rice and chicken legs next to rice and vegetables. Pour extra sauce (from the bottom of the baking dish) overtop of the entire dish.
Serve with Syrah and enjoy!