Every time I make this roasted chicken with barbecue sauce I say to myself: Why don’t I do this meal on those nights I reach for the box mac & cheese or frozen pizza? It’s fresher and healthier than most things you’ll pull out of a box (Don’t worry, I still love you Trader Joe), but more to the point, it’s just as easy. In fact, I kind of can’t believe I didn’t include it in the six-week Dinner Doula plan I wrote up for parents who are paralyzed by the idea of cooking homemade food for their kids. If I had a do-over, this recipe would be Dinner Number One. Look how simple it is:
1) Preheat oven to 425°F. Remove drumsticks (or thighs) from package and place in a foil-lined roasting pan.
2) Add a little salt and pepper and brush a thin layer of barbecue sauce on each. (If you are a beginner, I realize the likelihood of having a stash of homemade sauce lying around is slim; don’t worry, just use your favorite bottled kind.)
3) Every 10 minutes or so, flip and brush on another thin layer of sauce. After 30 minutes, they are done. That’s it.
I haven’t tuned in to the 2011 season of Food Revolution, but last year I remember Jamie Oliver served a chicken like this along with a shredded salad to tempt the West Virginia school kids away from the nuggets and fries. Sadly, hardly any of the kids were convinced, but I sure was. For a year I’ve wanted to make a salad that looked like that one. I guess technically you might call it a slaw. Whatever you call it, it rocked.
Shredded Salad with Mint and Yogurt Dressing
In a large bowl, add a handful of each of the following: shredded carrots, shredded red cabbage, shredded spinach, shredded bibb lettuce. Add 2 tablespoons chopped scallions and 2 tablespoons chopped mint. Toss with yogurt dressing which you make like this: Whisk together 2 tablespoons white balsamic vinegar (or white wine vinegar), 1 large teaspoon Dijon mustard, 1 large tablespoon plain yogurt, 1/3 cup olive oil, salt and pepper.