This Is Ree Drummond’s Go-To Weeknight Dinner Recipe
Ree Drummond started blogging about cooking more than 10 years ago, and between her website, magazine, cookbooks, and Food Network show, she has enough recipes to keep dinner on the table every night without ever having to repeat a meal. But with all her rich, creamy, often cheesy recipes to choose from, Drummond says her go-to weeknight recipe is actually a simple meal of roasted chicken legs with lemon juice.
Drummond told The Food Network that her favorite weeknight meal is her recipe for roasted lemon chicken legs, and it’s easy to see why. Roasted chicken legs don’t take a lot of time or effort to make — the way Ree does it, you barely need a knife to prepare them. They’re also easy to find, comparatively inexpensive, and, as long as everyone at the table eats meat, a guaranteed crowd-pleaser. With a rotating cast of vegetables and side dishes, you could practically serve roasted chicken legs every day without getting bored.
How to Make Ree’s Roasted Lemon Chicken Legs
Ree’s recipe is extremely easy and only requires a few ingredients, which is another plus for a weeknight dinner. She starts with chicken legs in a large, resealable plastic bag. Then she juices some lemons right into the bag — you could use a juicer or a lemon press, but Ree just squeezes the lemons into the bag with her hands. Then she tosses the squeezed lemon rinds in, too.
Next she says to add some smashed garlic cloves, olive oil, and salt and pepper. Then just seal up the bag and toss it around. (Get the kids to do that. Or do it yourself because it’s clearly the fun part. Thanks to those old Shake’N Bake commercials, I always wanted to shake a bag full of chicken when I was a kid.)
“This is a pretty quick marinade and it makes the chicken really delicious,” Ree says.
The chicken marinates in the refrigerator for at least half an hour, or up to six hours. Then just roast the legs until they’re golden-brown and the skin is crisp and the juices run clear, and you have a really easy, delicious dinner that will go well with whatever sides you choose.
This is a really versatile recipe, and Ree says she loves to cook the chicken legs on the grill in the summer. She also says these chicken legs are “the perfect picnic food” because they don’t require any utensils, and they’re just as delicious cold. If that’s the case, the leftovers would also be excellent to take for lunch to work or school.
What’s your go-to weeknight meal?