Darlings, I’m going to make it quick. Things are about to go all topsy-turvy (I’m told the manuscript comes back today – gulp), and I want to share this recipe with you. We’ve been making these roasted chicken legs with lemon and oregano for several months now; as soon as the recipe appeared in Bon Appetit magazine, it’s been a staple of our regular weeknight meals. Quick, effortless, delicious, and dare I say, idiot-proof?
Because I get up at 6am and work non-stop (maybe with a running break a few mornings a week) until close of day (or beyond), I sometimes emerge from my desk a little stupid. What I mean by that is it takes me a few hours to shake off the work on my brain, which sometimes impairs my dinner-prep abilities. Have I burned dinner? Yes. Under-seasoned it? You bet. Over-seasoned it? No doubt. Anything that can make my weeknights easier, more streamlined, less frenetic – I’m all for it. And if I’m being totally honest, any dinner that I can “cook” while sipping a glass of wine, is my kind of dinner. Which this chicken dish totally is.