Teriyaki Chicken Drumsticks

This is one of my easy, lazy, cheap but still yummy and unprocessed go to meals (courtesy of Rachael Ray). Although the chicken cooks for a while, the actual time you need to spend in the kitchen is minimal, as is the effort. The original recipe only calls for the drumsticks to be marinated in teriyaki but I find that the taste is too mild after cooking so I've started basting the chicken during the cooking process.  I use a thin teriyaki sauce for marinating and and thick sauce for basting. I also use some teriyaki sauce over the rice and veggies- but it can be served without it or with your favourite sauce.

Ingredients

• 8 chicken leg drumsticks
• 1 1/2 cups, teriyaki sauce (plus some for basting)
• Coarse black pepper
• 1 cup rice
• 1 bunch broccoli, trimmed and cut into 3-inch pieces
• Salt
• 1/2 red bell pepper, seeded and thinly sliced
• 1 bunch scallions, shredded on an angle
• 2 large cloves garlic, very thinly sliced
• 1 inch ginger, grated or minced 

Preparation

Place chicken drumsticks in a resealable plastic bag with the teriyaki sauce and let marinate 4 hours or overnight. (feel free to add some ginger or garlic to the marinade as well)

Preheat oven to 400˚F.

Place a cooling rack over a baking sheet and arrange chicken legs on it. Season chicken liberally with coarse black pepper.

Cover chicken legs with foil and roast 20 minutes. Turn legs, baste with a thick teriyaki sauce and roast 10 minutes more, then baste again. Remove foil and roast an additional 5-8 minutes to darken and crisp.

While the chicken cooks, cook 1 cup of rice.

While chicken roasts the last 10 minutes, bring a few inches of salted water to a boil. Add the broccoli and blanch 2-3 minutes, then drain.

Heat 2 tablespoons vegetable oil in a large skillet. When oil is hot, add blanched broccoli, peppers and scallions. Stir-fry 2 minutes, add garlic and ginger, and stir-fry 1 minute more.

Serve chicken legs with stir-fried veggies and rice alongside.