Baked Chicken Legs, Corn and Salad

45 Minutes Start to Finish

Grocery List

1 Chicken Leg per person

1 corn cob per person

Lettuce salad of your choice

Dressing of your choice

Pantry List

Olive oil

Salt and Pepper

Onion Powder, Garlic, Paprika, Chili Powder

Foil

1. Preheat oven to 425F. Cover a baking sheet with foil.

2. Place chicken legs in a gallon plastic bag.

3. Add 1 Tbsp of olive oil for every 4 chicken legs to the same bag. Coat chicken with oil.

4. Add 1/2 tsp of salt, garlic powder, onion powder and paprika for every 4 chicken legs to the same bag.

5. Add 1/4 tsp of pepper for every 4 chicken legs to the same bag.

6. Add a pinch of chili powder for every 4 chicken legs to the same bag.

7. Remove all air from the bag and then seal it closed. Turn the chicken inside the bag several times to coat well with the spices.

8. Remove chicken from the bag and place on the foil-covered baking sheet in a single layer.

9. Place in the oven once it has reached full temperature and bake, uncovered for 40 minutes.

10. While chicken is cooking, wash your corn cobs and use a stiff brush to help remove any remaining silks. Then break each cob in half and place to the side.

11. Fill a pot with enough water to cover the corn you have prepared by approximately a 1/4 inch. Then bring the water to a boil.

12. Once the water is boiling, carefully add each corn cob and allow to boil for 4 minutes. Remove corn promptly from the boiling water and place on a plate to rest. You can cover this with a lid or foil to keep warm.

13. When the chicken is done (usually while the corn is boiling or just after it finishes), check its internal temperature (should be 165F). Remove if done and cover with foil (tenting the foil) to rest.

14. While corn and chicken are resting, prepare your lettuce salad as needed.

15. Enjoy!

Recipe for chicken adapted from Julie’s Eats and Treats.