Blackened Chicken Legs with Red Beets and Potatoes #SundaySupper
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
The days are rapidly shortening with gorgeous sunsets and crisp breezes. The mornings are foggy and surreal with the unmistakable smell of Fall in the air – perhaps it’s the crunchy leaves, damp from the dew or the smell of foliage dying and falling back to the Earth. The leaves that are left on the trees are golden and ruby and deep eggplant in color, bringing to mind a puffy quilt meant to cozy up under with a hot cup of apple cider, or better yet, a glass of wine.
Fall is, without a doubt, my favorite time of the year, followed closely with winter. For me, Fall and food go hand in hand. From the holidays to the seasonal apples and pumpkins, you cannot help but think about the abundance of comfort food and recipes that will be flowing once that thermometer dips and the leaves start to change. Or at least I can’t.
Halloween has always been one of my favorite holidays. I come from a family of Halloween enthusiasts as my parents always threw grown-up Halloween Parties while I was young. The tradition has stuck, and I couldn’t be happier now that I’m an adult and get to actually attend these gatherings. While we can’t make time for a sophisticated yet ghoulish celebration every year, I try to make time for a night of macabre festivities – even if it’s just an at-home dinner date with my husband.
This year, my mind is turning toward dark dinner parties styled in an ancient, haunted mansion feel with dark food, rustic plates and sinister place settings. These Blackened Chicken Legs nestled atop a bed of blood red beets and shriveled baby potatoes make the perfect main course. Paired with goblets of blood red Gallo Family Merlot, I can’t think of a more well-suited Halloween dinner. The chicken legs are roasted in the oven along with the potatoes, making the preparation for the dish quite simple. The spices rubbed into the skin take on a blackened look and crispy texture, perfect for both a crowd or a small gathering at home.
So be sure to take some time this Halloween to celebrate the eerie side of this festive holiday.
Blackened Chicken Legs with Red Beets and Potatoes Recipe
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Preheat oven to 450 degrees. Line a baking sheet with parchment and set aside.
In a small dish, mix together paprika, cayenne, thyme, Italian seasoning, 2 teaspoons of salt and 1 teaspoon of pepper. Arrange the chicken legs on the parchment paper. Rub the chicken legs evenly with the spice mixture until each is well coated.
Bake chicken legs for ten minutes.
While chicken legs are baking, toss potatoes with olive oil and a pinch of salt. Spread potatoes on the baking sheet with the chicken legs and bake for an additional 30 minutes, or until chicken is cooked through and potatoes are tender.
While the chicken and potatoes are cooking, fill a large sauce pan with water and add the beets. Cover and bring pan to a boil then remove the lid and reduce heat to a simmer. Cook until beets are tender. Drain beets and use a paper towel to rub the skins off of the beets. Quarter the beets, season with salt and pepper and serve them along with the chicken and potatoes.
When planning your Halloween menu, be sure to check out Gallo Family Vineyard’s selection of wines, especially their deep Merlot and lighter Red Moscato. While you’re there browsing the wine, stop to see their collection of Frightfully Fun Entertaining ideas that are sure to make your party a hit.
For more information on the Gallo Family of wines visit their website and store locator. There is even a $1 off digital coupon to use when stocking up for your own Halloween Dinner Party. Also be sure to follow Gallo on Facebook, Twitter, Instagram and YouTube for more Halloween inspiration.
- Beef Stew with Ghost Dumplings by Momma’s Meals
- Blackened Chicken Legs with Red Beets and Potatoes by Jelly Toast
- Brain Cupcakes with Red Moscato Wine Shooters by Hezzi-D’s Books and Cooks
- Dracula Wine Jelly by Basic N Delicious
- Gallo Family Red Moscato Cocktail by Flour On My Face
- Ghoulishly Good Red Moscato Punch by The Weekend Gourmet
- Halloween Buffalo Ranch Pork Bites by Family Foodie
- Meringue Bones with Raspberry Sauce by That Skinny Chick Can Bake
- Mummy Calzone by The Wimpy Vegetarian
- Poison Apple Pomegranate Sangria by The Girl In The Little Red Kitchen
- Pumpkin Chili by The Foodie Army Wife
- Red Moscato Candied Apples by The Messy Baker
- Red Moscato Spider Sangria by Run DMT
- Red Velvet Cake Eye Balls by Take A Bite Out of Boca
- Red Wine Caramel and Chocolate Apples by Ruffles & Truffles
- Roasted Garlic Hummus by Alida’s Kitchen
- Smoked Trout Pate Spider Bites by Shockingly Delicious
- Steak Bites with Bloody Maria Dipping Sauce by Cupcakes & Kale Chips
- Witches Blood Risotto by Bobbi’s Kozy Kitchen
- Zombie Bite Wine Slushies by Feed Me, Seymour
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