Blueberry Rubbed Crispy Chicken Legs
DinnerLunch
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
Crispy Chicken Legs:
- 4 chicken legs (leg and thigh attached)
- 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp table salt)
- 1/4 cup freeze dried blueberry powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh oregano
- 4 tablespoons vegetable oil
Orzo:
- 8 ounces whole wheat orzo, dry
- 8 ounces fresh spinach (or other leafy greens)
- 1 tablespoon olive oil
- 1/4 cup crumbled feta
- 1 tablespoon chopped parsley
- Squeeze of lemon
Orzo:
- 8 ounces whole wheat orzo, dry
- 8 ounces fresh spinach (or other leafy greens)
- 1 tablespoon olive oil
- ¼ cup crumbled feta
- 1 tablespoon chopped parsley
- Squeeze of lemon
Instructions
Chicken Preparation:
- Dry-brine the chicken by salting the chicken legs between the skin and the flesh, and place on a wire rack set over a rimmed cookie sheet.
- Place in the refrigerator for at least 6 hours and as long as 24 hours. Remove from refrigerator about 30 minutes before cooking.
Chicken Legs:
- Preheat oven to 425 degrees.
- Combine blueberry powder with black pepper, chopped rosemary and oregano. Rub all over chicken just before cooking.
- In a large, oven-proof skillet, heat the vegetable oil over medium heat. Continue heating until oil is just about smoking and pan is heated thoroughly.
- Place chicken legs skin side down in skillet and cook about 12-15 minutes, until chicken is very brown and crispy on one side.
- Turn chicken over and place in the 425-degree oven. Continue cooking about 15 minutes or until juices run clear.
- Serve over whole wheat orzo with spinach and feta (directions below).
Chicken Legs:
- Preheat oven to 425 degrees.
- Combine blueberry powder with black pepper, chopped rosemary and oregano. Rub all over chicken just before cooking.
- In a large, oven-proof skillet, heat the vegetable oil over medium heat. Continue heating until oil is just about smoking and pan is heated thoroughly.
- Place chicken legs skin side down in skillet and cook about 12-15 minutes, until chicken is very brown and crispy on one side.
- Turn chicken over and place in the 425-degree oven. Continue cooking about 15 minutes or until juices run clear.
- Serve over whole wheat orzo with spinach and feta (directions below).
About this recipe
Recipe created by Chef Stephen Rogers, Sachet Restaurant
Crispy and juicy with a hint of sweet blueberry flavor, these chicken legs are a savory surprise. Blueberry powder adds a unique twist to this classic dish, while the orzo bed offers a perfect complement.
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