1 1/2 pounds medium Yukon Gold or Red potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving
DIRECTIONS
Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:55:392014-09-07 12:55:39Roasted Chicken Legs with Kale and Potatoes
Pour 1 tablespoon of olive oil in a large skillet with 2 garlic cloves. Fry over low heat for about 5 minutes, or until the garlic is slightly brown. Tear the arugula leaves into small pieces. Add, with the tomato cubes, to the garlic. Sauté, tossing lightly. Toast the bread slices, peel 1 garlic clove and rub it on the bread, including the crust. Drizzle the extra-virgin olive oil on each slice. Cover with the arugula and tomato mixture. Season with salt and pepper at taste.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:51:102014-09-07 12:51:10Arugula and Plum Tomato Bruschetta
In a blender, in batches, puree watermelon. Pour through a fine-mesh sieve into a liquid-measuring cup, pressing on solids to extract as much liquid as possible (about 3 cups); discard solids. In a large container, combine mint, sugar, and lime. With the back of a wooden spoon, crush mint and lime until sugar is dissolved. Add watermelon juice and rum, fill container with ice, and stir to combine. Serve over more ice with mint sprigs.
Watermelon Margarita
INGREDIENTS
1 lime wedge
2teaspoons sugar
3 1/2 cups cubed watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)
Lime wedges or watermelon balls (optional)
DIRECTIONS
Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 12:50:152014-09-07 12:50:15Watermelon Mojito and Watermelon Lime Margarita
Roasted Chicken Legs with Kale and Potatoes
Roasted Chicken Legs with Kale and Potatoes
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
[print-me target=”.post-content”]
Arugula and Plum Tomato Bruschetta
Arugula and Plum Tomato Bruschetta
INGREDIENTS
DIRECTIONS
Pour 1 tablespoon of olive oil in a large skillet with 2 garlic cloves. Fry over low heat for about 5 minutes, or until the garlic is slightly brown. Tear the arugula leaves into small pieces. Add, with the tomato cubes, to the garlic. Sauté, tossing lightly. Toast the bread slices, peel 1 garlic clove and rub it on the bread, including the crust. Drizzle the extra-virgin olive oil on each slice. Cover with the arugula and tomato mixture. Season with salt and pepper at taste.
[print-me target=”.post-content”]
Watermelon Mojito and Watermelon Lime Margarita
Watermelon Mojito and Watermelon Lime Margarita
INGREDIENTS
DIRECTIONS
In a blender, in batches, puree watermelon. Pour through a fine-mesh sieve into a liquid-measuring cup, pressing on solids to extract as much liquid as possible (about 3 cups); discard solids. In a large container, combine mint, sugar, and lime. With the back of a wooden spoon, crush mint and lime until sugar is dissolved. Add watermelon juice and rum, fill container with ice, and stir to combine. Serve over more ice with mint sprigs.
Watermelon Margarita
INGREDIENTS
DIRECTIONS
Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired
[print-me target=”.post-content”]