Recipe: Easy 'Picnic' ChickenWe’re thrilled this week to introduce Nealey Dozier of the food blog, Dixie Caviar. Nealey is always cookin’ up fantastic recipes, and we’re excited to bring you a slew of them this week!  

This “Picnic Chicken” is perfect for effortless outdoor entertaining. I first discovered the simple yet sublime recipe in the Nantucket Open House Cookbook, an amazing, albeit retro tome dedicated entirely to warm weather cooking. I’ve adapted the method a bit over the years, but I never cease to be amazed at how just a few unassuming ingredients can yield such big results. It will be a family favorite in no time!

Picnic Chicken
Serves: 6 to 8
Bake this early in the day and forget about it. It’s just as good—if not better—at room temp as it is straight from the oven. Perfect for a picnic!
  • 6 – 8 bone-in chicken legs (See Notes)
  • ⅓ cup neutral cooking oil, such as canola or safflower
  • ½ cup Dijon mustard
  • ⅓ cup dry white wine
  • Kosher salt and freshly ground black pepper
  1. Divide the chicken equally between two plastic zipper bags. Combine the oil, Dijon, and white wine in a small bowl and whisk to combine. Season with salt and pepper. Divide the mixture between the two zipper bags. Seal, pressing out any excess air, and allow to marinate a minimum of 1 hour or overnight.
  2. Preheat the oven to 350°F. Arrange the chicken legs on a rimmed sheet pan, discarding the marinade. Season with salt and pepper. Bake the chicken until an instant read thermometer reads between 160° and165°F, 45 minutes to an hour. Serve warm or at room temperature.
Bone-in chicken legs ensure moist, succulent meat. You can sub bone-in thighs and/or drumsticks, but double the quantity of meat. (Marinade amount can remain the same.)
 Nealey received the following Ballard Designs products to use in her post. Her opinions are her own:

Find more of Nealey’s delicious recipes on her blog, Dixie Caviar, or browse more recipe ideas on How to Decorate.