The last couple of weekends I’ve been busy stockpiling food for a camping trip we are planning for fall break. In my opinion this is the best time of the year for it. Warm days and crisp nights perfect for a campfire! We are turning our Aerostar van into a temporary camper as we decide if this is something we’d like to do on a regular basis. I’ll be sure to take plenty of pictures of that as well as our travel food choices. I certainly have had to make plenty of food as our daughter will be joining us as well as our son – for at least part of the trip.
With so much cooking going on it’s great to have something easy to throw together. We still have to eat and if we eat the food I’m preparing for the trip, well, there will not be much food for the trip! The recipe I’ll share today is one I found on The Nourishing Gourmet blog. That blog is filled with healthful tips, good recipes and lots of information on preparing food for the most benefit. This dish calls for chicken legs, but thighs could easily be substituted. I suppose any part of the chicken would work. The nice thing about this is that it can be prepared in advance and tossed into the freezer. When ready for a quick meal pull the package out, thaw in the refrigerator for 24 hours or so and then toss into a pan and bake. If rice is already in the freezer, that could be thawed as well. Baked potatoes would go nicely with this for another quick idea. Or chunk a couple of pounds of potatoes, leaving the skin on, drizzle with olive oil and sprinkle with whatever types of seasonings you like such as garlic powder, rosemary, etc. and roast. Add a quick salad or other raw veggies and dinner is served!
I don’t enjoy lemon zesting all that much even though the recipe calls for it. Maybe my zester just isn’t very good. In the past I’ve used dried lemon zest (which in case you don’t know – is the rind of the lemon). It can be found in the seasoning section at the grocery store. When thinking about this post I realized I could probably use a drop of lemon essential oil as that is made from lemon peel. Next time I’ll try that. Much easier than chasing a lemon around trying to get the zest off! Also, the recipe calls for mustard powder. I don’t find that it has a mustard taste at all but I think it would be fine left out if you don’t care for mustard.
Try this quick meal and see if it helps make your life a bit more simple when you know you have a hectic day ahead of you.
- 6 chicken legs or chicken thighs – about 2 pounds
- 2 t dried mustard powder
- 3 large cloves garlic, pressed or chopped
- 1 t Redmond or Celtic sea salt
- Ground pepper to taste
- Zest of 1 large organic lemon – about 1 tablespoon or 1 drop lemon essential oil or 1 t dried lemon zest
- Juice of 1/2 lemon – about 2 T
- 3 T olive oil
- Combine all but chicken and mix. Place in Ziploc bag if freezing or in bowl.
- (If storing in Ziploc in freezer don’t use essential oil. It is good for us but not good for plastic!)
- Rinse and dry chicken and add to the Ziploc or bowl.
- Refrigerate for 2 – 12 hours or place in freezer.
- Thaw in refrigerator if frozen.
- Place in baking pan and bake at 375 for 45 – 55 minutes or until juice runs clear when pierced with a knife.