Back when I was at culinary school, this recipe saved me a ton of time when it comes to meal prepping. I always go to the supermarket and buy whole chicken legs. Why whole chicken legs you ask? Because it’s generally cheaper to buy whole legs rather than already cut ones. Plus, it’s not that hard to separate the drum from the thighs. Mixing that with the miso glaze I made a few weeks back, you got a recipe that is made to help you save time, money, and most importantly, stress. This recipe can be done way ahead of time to maximize the flavor or if you forgot to do it, let it marinate for 20 minutes will do nicely. Pair this with some rice and your favorite vegetables and you got an easy meal that is not only healthy but stress-free When it comes to toppings, you can throw pretty much anything. I find that sesame seeds, green onions, and chili flakes work best (too bad I got no pictures with green onions with it).
1 pound chicken drumsticks or thighs
2 tablespoon vegetable oil
1 cup miso glaze
1 tablespoon brown or white sesame seeds (optional)
½ bunch green onions, cut on a bias (optional)
1 tablespoon red chili flakes
In a large mixing bowl, add the chicken, oil, and miso glaze. Make sure that everything is well incorporated. Cover with some plastic wrap and let it sit in the fridge to marinate for at least 20 minutes or as long as overnight.
Preheat the oven to 325F. Once the oven is heated, transfer the chicken with its juices onto a baking tray with parchment paper. Put the chicken in the oven for at least 30 minutes rotating every 15 minutes. Cook until the chicken legs and thighs reach an internal temperature of 165F.
Remove it from the oven and let it cool for 10 minutes. Transfer it onto a plate and top it off with your desired toppings