Recipes
Chicken Leg & Corn Picnic Plate
Uses: chicken leg, corn on the cob, cucumber, tomato
Ingredients:
- 1 chicken leg
- 1/2 ear corn
- 1/3 cucumber, sliced
- 1/2 tomato, cut into wedges
- 1 teaspoon oil and vinegar, optional
- Black pepper, oregano, and a pinch of salt, optional
Instructions:
- Season the chicken leg with salt, paprika, garlic, oregano, black pepper, and oil.
- Bake at 400°F until browned and 165°F, about 35 to 45 minutes depending on size.
- Boil or roast the corn until tender. Sprinkle with a little salt once cooked.
- While the chicken cooks, place the sliced cucumber and tomato wedges in a small bowl.
- Add a light drizzle of oil, vinegar, or both. Season with black pepper, oregano, and a tiny pinch of salt.
- Toss gently and let the salad sit for 5 minutes so the vegetables release a little juice and absorb the seasoning.
- Serve the chicken leg with the corn and cool cucumber-tomato salad on the side.
Good for: A simple summer lunch plate that feels like an easy picnic meal.
Optional: Brush the corn with a little seasoned oil, or add a small amount of finely sliced onion to the cucumber-tomato salad.