Lemon and Herb Roasted Chicken Legs with Brown Rice, Broccoli and Yogurt-Cucumber Dipping Sauce Advertisement
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  • Lemon and Herb Roasted Chicken Legs with Brown Rice, Broccoli and Yogurt-Cucumber Dipping Sauce

  • Servings: 4
  • Ingredients
  • Lemon and Herb Roasted Chicken Legs with Brown Rice, Broccoli
  • 8 chicken legs
  • 1 lemon, sliced
  • Salt and freshly ground pepper.
  • 1 head of broccoli
  • 4 sprigs of thyme
  • 1 cup cooked brown rice
  • Cucumber-Yogurt Dipping Sauce
  • ½ English cucumber
  • 1 cup plain yogurt
  • Salt and freshly ground pepper
  • Directions
  • Lemon and Herb Roasted Chicken Legs with Brown Rice, Broccoli and Yogurt-Cucumber Dipping Sauce
  • 1Marinate the chicken legs with the lemon slices and thyme overnight.
  • 2Preheat oven to 350 degrees. Season chicken with salt and pepper and roast until golden brown, about 12 minutes
  • 3Prepare an ice bath. Cut the broccoli into spears and place in salted boiling water for 20 seconds, then transfer to the ice bath. Remove broccoli from the water, then sauté it in olive oil until warm. Divide broccoli, chicken and rice among four plates. Serve with Cucumber-Yogurt Dipping Sauce.
  • Cucumber-Yogurt Dipping Sauce
  • Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber into a bowl and squeeze out any liquid. Add to yogurt and mix. Season with salt and pepper

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