Garlicky BBQ Chicken and Sweet Potatoes for 2
- Prep Time 0:15
- Cook Time 0:34
- Estimated Cost $11.50
- 20 Comments
When I don't need the whole thing, there is no better chicken part for my money than whole legs.
This is one of those glorious one-pan meals. I usually add a green salad or a cooked vegetable, but it's not necessary. Served with a cold beer or a glass of Chardonnay, this is one of my favorite ways to end the day--and it's just enough for 2 (or 2 nights worth of dinner for 1).
When I don't need the whole thing, there is no better chicken part for my money than whole legs. Comprised of both the thigh and the drumstick, these tender, deeply flavorful chicken pieces work well in nearly every way--on the grill, cooked in mole, or roasted. They also feature a slightly higher fat content than chicken breasts, and therefore are ideal for cooking along with a root vegetable, as I've done here, since the extra bit of fat coats and flavors the dense veggies. I've used garnet yams here, but regular potatoes, peeled, cubed butternut squash, beets, turnips, or a combination would work nicely as well.
And the best part: one pan means fewer dishes!
Note: This isn't a requirement, but it's one of my favorite tricks: as soon as I open the package of chicken, the first thing I do is trim the excess fat. I saute it along with onions, garlic, ginger, Chinese Five Spice, fish sauce, a dash of soy sauce, water and whatever vegetable scraps I have laying around to make broth for pho. Even if I'm not planning on eating the pho the same day, it's a great, flavorful broth to have on hand, and it takes only a couple of minutes to get started. I let it simmer for a couple of hours, usually while I prepare and serve the chicken, and then simply strain, cool and refrigerate or freeze in an airtight container until I'm ready to use it.
- 2 whole chicken legs (thigh and drumstick, attached, skin on) $5
- 1/4 cup prepared BBQ sauce (I like TJ's Bold and Spicy Kansas City Style) $3.50 for 18 oz.
- 6 cloves garlic, chopped, divided Pantry
- 1 large handful fresh cilantro or flat-leaf parsley, finely chopped $1 for a bunch
- 1 lemon (half juiced, half sliced thinly) $0.50
- dash of salt, plus more to taste Pantry
- 1/2 tsp freshly ground black pepper, plus more to taste Pantry
- Asian chili sauce to taste Optional
- 2 large garnet yams (orange sweet potatoes), scrubbed and cut int 1" pieces (I like to leave the skin on) $1.50
- 2 tbsp extra virgin olive oil Pantry
Recipe Serves 2
- Preheat the oven to 375 degrees F.
- Rinse the chicken in the sink and pat dry with paper towels. Set aside.
- In a bowl combine the BBQ sauce, 4 cloves of the chopped garlic, the cilantro, lemon juice, salt, pepper, and chili sauce, if using. Mix well with a spoon.
- Place the mixture and the chicken legs in a zip-top bag until chicken is completely covered with the sauce.
- Seal tightly, making sure there is no air in the bag, and place in the refrigerator for 20 minutes (or up to 4 hours).
- While the chicken marinates, toss the sweet potatoes in a bowl with the remaining garlic, the olive oil, and salt and pepper to taste until well-coated.
- Once the chicken has marinated, place it skin-side-up on an ungreased, rimmed baking sheet (cover the baking sheet with foil if you prefer).
- Surround with the sweet potato mixture, making sure it is nicely spread out.
- Roast for 28-34 minutes, until sweet potatoes are tender, skin is sticky-crisp and meat is juicy but cooked-through.
- Let rest for 5 minutes, then serve hot.