Go to YouTube and type in ‘chicken flight’. In the warm glow of a dusk sun, the birds trot to a run, or pitch themselves off fences; extending their necks, dropping their chests, and beating their wings until they rise off the ground, not high enough to claim the sky, but bold enough to claim the space where you might stand…And you realize this is no mundane meat product. It is the bounty of life, whose glory we have reduced to a bucket of salted grease, added as an afterthought to make your salad more expensive, or unceremoniously buried in sauce. I have chosen to dishonor this beautiful creature by covering it in a delicious marinade and roasting it to juicy perfection.
Seriously, this marinade manages to add some definite flavor to the bird while also giving the meat some room to speak for itself. One thing about this recipe, I don’t feel like having really crispy skin adds anything to this. I prefer cooking this covered (mostly) to let the flavors and aromas settle into the food. And uncovering it for a bit to let it brown. I tried this recipe with a Meyer Lemon, an orange, and a lime. All delicious. My wife liked the lime the most, so…
-You want to start with the potatoes to let them marinate for a bit in the oil and garlic
-I did this in a glass baking tray, a metal baking pan, and a clay baking dish. The clay was the best by far
-If you want crispy skin, just cook this uncovered until you see the texture you want, then cover it
-The last time I did this, I was short on potato, and filled in with sweet potato…delicious
-For the pinch of chili flakes, it depends what you define as a pinch. If a pinch counts as exactly 5 flakes of chili for you, fine. If it means half a teaspoon, go for it. I wouldn’t put more than ½ teaspoon though, unless you are trying to impress someone, or hurt their face
Lime-Ginger Chicken
My favorite way to have chicken
Ingredients
For the chicken:
– 2 chicken legs
– 1 Tbs finely grated ginger
– 2 Tbs finely grated fennel
– 1 garlic clove minced
– 1/4 Tsp salt
– Pinch chili flakes
– 2 Tbs olive oil
– Zest from 1 whole lime
– Juice from 1/2 lime
– 1 Tbs chopped parsley
For the potatoes:
– 2 medium sized potatoes
– 1 clove garlic minced
– 1/2 Tsp paprika
– Salt to taste
– Black pepper
– 2 Tbs olive oil
Directions
- Cut the potatoes into 1 inch cubes. Mince the garlic. Put this into a large enough bowl and add the paprika, salt, pepper and oil.
- Stir all of this until evenly distributed, then put it to the side.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a small bowl combine the ginger, fennel, lime zest, garlic, chili-flakes, salt and olive oil. Add ½ of the lime juice.
- Put the potatoes into the baking apparatus of your choice.
- Using a table knife (or your hands I guess) coat the chicken legs all over with the marinade. Make sure to get the underside of the thighs where they have been cut and a bit of the meat has been exposed. Sit them on top of the potatoes.
- Cover all of this with foil. Allow to roast for 25 min.
- Remove the foil and pour the remaining lime juice, divided evenly, over the chicken legs.
- Continue to roast for 15 minutes. The chicken will be done by then, but if you want it to brown a little more, you can leave it there for up to 15 minutes more.
- When serving, please, please use a spatula to get all the juices from the bottom of the pan. Pour this over the chicken after you get it on the plate. No need to be shameful or shy about this, let them pool on the plate. Don’t let all this deliciousness go to waste.
- Put the following song on. Only fitting tribute to this little bird. Enjoy.
makefoodeatlove.com 
Made this for dinner. 5 stars. Doubled the recipe but forgot to double the salt though. Also no mention of parsley after the ingredient list. Garnish?
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