When I start cooking, I try to use things efficiently. Tonight for dinner was one of those meals that only used one pan, but had several components in that pan.
I already had some cooked rice from a previous meal, so my starch was set. I brought out a 1/2 sheet, put a Silpat in and a wire rack. Under the rack was diced fennel tops and an onion. On the rack were chicken legs.
The chicken was sprayed with vegetable oil, just a little, and it was set into the oven at 350f with convection on for about 40 minutes. I turned the legs about every 10 minutes to keep them from sticking on the wire.
The onions and fennel crisped and caramelized in the fat, the convection crisping the skin of the chicken wonderfully.
I plated with the rice on the bottom, the crisped onions and fennel and then the chicken on top. I love my BBQ sauce, so I added a drizzle of that before I sat down for dinner.
Yum!
The two legs, rice and BBQ sauce added up to about 900 kcal. The onions and fennel added very ittle, even with being cooked in the chicken fat drippings, about 40 kcal.
Chef Rena
Then, the next day…
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