Here’s a super simple recipe that I did that utilized a family pack of chicken legs and thighs and oranges, with a side of garlic asparagus. It’s delicious, hearty, and only takes a few steps. The prep time was only a few minutes.
Orange Paprika Chicken
- Family pack of dark meat check (legs, thighs, both)
- 2 oranges
Garlic Sauteed Asparagus
- 1 bunch of asparagus
- 2 tablespoons olive oil
- Three cloves of garlic
FIRST THE CHICKEN
Preheat oven to 375 degrees Fahrenheit.
Lay chicken in baking pan.
If you don’t have a juicer, slice oranges so that you can easily squeeze juice over the chicken.
Then liberally sprinkle paprika over orangy chicken. Then conservatively sprinkle salt over paprikay orangy chicken.
MICROWAVE ASSISTED SAUTEED ASPARAGUS
Trim asparagus stems. Toss the woody parts.
I stole this move from Alton Brown. Wrap a moist paper towel around the asparagus.
If you want, you can serve it just like this, and toss with some salt and garlic powder.
While that’s cooking, heat 2 tablespoons of olive oil in a pan on medium low heat. When the oil starts to get hot, toss in the garlic and cook.
When the asparagus is done, toss into the pan and shut the heat off. Stir with a spoon to coat the asparagus with hot garlic oil. Sprinkle with salt to taste. Serve.
So with only a few steps, you can have a yummy chicken dinner. Easy and delicious is the name of the game.
If you want, serve some rice on the side. I did.