Roast Chicken Leg

Sometimes, simple is best.

I couldn't resist the allure of an entire pack of whole chicken legs for 89 cents a pound. I know, Foster Farms chickens are injected with horrible brining solution, their chicken is mushy and flavorless, blah blah blah. With proper cooking technique, it's still a fantastic weekday meal when one doesn't care where one's chicken comes from. And it's way healthier than most restaurants or, heaven forbid, fast food.

Most importantly, bear in mind that this entire leg cost me less than a dollar. You can't beat that.

I salted and peppered the chicken outside and under the skin, then stuffed it under the skin with chopped spices from the herb garden. I love having "free" herbs all the time! Today I used basil, lemon thyme, and parsley. I let that sit while I preheated the oven to 450 degrees with a cast iron skillet inside. When the oven was hot, I put the chicken in skin down. Twenty minutes later, I flipped it. Don't flip it until the skin is quite golden, borderline brown. Cook on the other side for fifteen to twenty minutes, or until the internal temperature of the chicken reaches 160 degrees in the thickest part of the thigh.

Let rest five minutes before cutting into it. The skin should be crispy, and the inside hot and juicy. Enjoy! And if you roast two legs at a time, you can save the second one for later. Personally, I would eat the crispy skin off the second one and then strip the meat for a sandwich.