Carla Hall's Soul Food by Carla Hall

Author:Carla Hall
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-09-20T16:00:00+00:00

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons sweet paprika

1 teaspoon cayenne pepper

6 chicken legs, excess fat trimmed

Kosher salt

2 onions, very thinly sliced

6 garlic cloves, lightly smashed and peeled

¼ cup unsalted chicken stock

Preheat the oven to 350°F.

Mix the onion powder, garlic powder, paprika, and cayenne in a small bowl. Season the chicken generously with salt, then sprinkle with the spice mixture. If you have time, cover and refrigerate for at least 4 hours and up to overnight.

Toss the onions and garlic in a 3-quart shallow glass or ceramic baking dish. Spread in an even layer and put the chicken skin side up on top. Pour the stock all around. Cover the dish tightly with foil.

Bake until the chicken is cooked through, about 1 hour. Uncover the dish and flip the chicken in the pan juices. Arrange the pieces skin side up again. Bake uncovered until the meat is fork tender and the skin is lightly browned, about 30 minutes longer.

Transfer the chicken to a serving platter. Use a fork to smash the garlic and onions into the pan juices and stir well to form a light pan gravy. Season to taste with salt and spoon all over the chicken.

Make ahead: The spice-rubbed chicken can be refrigerated overnight. The cooked chicken can be refrigerated for up to 3 days.

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