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.
Crispy Chicken Legs
4 chicken legs (leg and thigh attached)
1 1/2 tsp Diamond Crystal kosher salt (or ¾ tsp table salt)
¼ cup freeze dried blueberry powder
½ teaspoon black pepper
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
4 tablespoons vegetable oil
8 ounces whole wheat orzo
8 ounces fresh spinach (or other leafy greens)
1 tablespoon olive oil
¼ cup crumbled feta
1 tablespoon chopped parsley
Squeeze of lemon
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.
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).
Cook orzo in a large pot of salted water. Drain and set aside.
Meanwhile, in a large skillet, sauté spinach in 1 tablespoon of olive oil until just wilted.
Add reserved orzo, chopped parsley, and a squeeze of lemon.
Season with salt and pepper, and top with crumbled feta cheese.