Yes, it’s true…I have been blogging posts lately about chicken and squash but it’s fall and that means it’s time to turn on your oven, you get to roast, bake casseroles and make cookies!!!…  Rooted squash is in season which makes for easy and delicious recipes!

Lemongrass is typically is a thick grass with a solid portion at the root end, the tops have of the stems have leaves.  For me, I was lucky to find these leaves at my local farmers market so I thought I’d explore.

Using chicken thighs or legs adds for moisture for any baked chicken recipe as the breast generally will dry out.  I threw in a breast just so I can compare the flavor/texture for this recipe, ultimately, we all liked the legs better.

Place your chicken legs in a baking pan (use a pan with an edge to that the juices won’t seep out), add lemon pepper and salt

add lemongrass leaves and olive oil

cover with aluminum foil and cook for 50 minutes, uncover and cook for another 5-10 minutes or until chicken is cooked through

Time to serve!  If you are lucky to find fresh lemongrass at your local farmers market, then this is the perfect dish to back up.  We all loved the flavors of the chicken with the lemongrass and it was a healthy choice for a dinner…perfect for the fall!

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Thank you again ~ Patty Limatola-Tanenbaum