Teriyaki Chicken Legs with Roasted Red Potatoes & Sauteed Cabbage

Today I am making a recipe given to me by my old roommate.  She made these for me once and it really is a versatile marinade that can be used for other recipes as well.  Please note this recipe is one you want to start a day or two in advance, not because it is very hard and difficult, but because it does well with a long marinade.

     Teriyaki Chicken Legs:

     1 Package of Chicken Legs

     1/2   Bottle La Choy Teriyaki Sauce
     2TB Soy Sauce
     1-2tsp Onion Powder

     1-2tsp  Basil

Mix all the sauce ingredients together in a 13x9 Pyrex baking dish.  If you do not have a pyrex, try to find a container that you can put the chicken legs in and lay flat so they can absorb the marinade.  Once you have mixed the sauce, toss the chicken legs in the marinade and put in a single layer, cover and refrigerate for at least 24 hours, preferably 48. 

I like to turn them twice a day. When you are ready to bake cover a baking sheet with tin foil, then take a wire cookie rack and place on-top of the cookie sheet, make sure to Pam the cookie sheet so the chicken does not stick to it.  Place the chicken legs on top of the wire rack in a single layer and place in a 375 degree oven for 45-60 minutes, turn chicken every 15 minutes.  When you remove the chicken from the oven transfer to a serving dish and wait a few minutes before serving so the chicken stays juicy.

This sauce can also be made in smaller batches and used to marinade chicken breasts and shrimp then either baked or pan fried to be eaten alone, in salads, or in stir fry.

     Roasted Red Potatoes:

     3-4 Red Potatoes – Rinsed and chopped into 1/2” cubes

     1TB Olive Oil

     Salt & Pepper

     1/4tsp-1/2tsp Garlic Powder

     1/4tsp-1/2tsp Onion Powder

     2TB Flour

     1-1/2tsp Paprika

Place the cut potatoes in a large mixing bowl and add oil, toss to coat, then add dry ingredients and toss and coat until potatoes are evenly covered.  Bake on a greased cookie sheet.  These can go in the oven at the same time as the chicken and toss every 15 minutes.  They will crisp up nicely and you can adjust the seasonings to your own preferences.  For an extra kick add 1/4tsp red pepper flakes.

     Sauteed Cabbage:

See yesterday's cabbage recipe.  I placed the leftovers in a saute pan over medium heat until reheated and ready to serve.