Molly’s 10-Minute Chicken


Menu planning doesn't have to be complicated

Folks who haven’t done menu planning before sometimes assume it has to be this big complicated thing. Here’s how it most commonly looks at my house– a simple list of meals in a spiral notebook. (If I’d known I was going to show this list to you, I’d probably have written more neatly.  🙂 ) I start by listing all the meals that I can make with what I already have in the house.  Then I think about meals for which I already have most of the ingredients.  I want to use what I already have, and keep that grocery store list to a minimum.

As I plan, I list all the ingredients that I still need to buy down the other side of the page. This picture shows just the start of that list, on the left.  I ended up adding more items, but the list still was not huge.  I also think about extra cooking projects I’d like to do, such a baking bread or making cookies, and about items that I have lots of and would like to consciously use more of in the next couple weeks.  For example, I have lots of canned tomatoes in the pantry still, as well as some frozen veggies that I’d like use up before the summer.

Many of the recipes listed above can be found here on my blog– check out my recipe index for details.  And today I’ve got one more really easy recipe to add to that list.  It’s from my friend Molly who found it a website called Paleo Leap, and is so easy that you can literally get it into the oven in ten minutes flat.  It takes an hour to cook from that point, but hooray for 10 minute prep, right?  Even better, it is a recipe that everyone in my family loves, which is kinda unusual.  We’ve made it at least 4 times since Molly shared it three weeks ago.  Below shows my tweaks. Go to the Paleo Leap website to see the original.

Mollys 10-Minute Chicken

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 5-6 servings

Mollys 10-Minute Chicken


  • 3 tbsp olive oil or coconut oil
  • 4 cloves garlic, minced
  • 1 Tablespoon chilli powder
  • 1 tsp garlic powder
  • Sea salt and freshly ground black pepper to taste
  • 10 chicken drumsticks


  1. Preheat oven to 375 F.
  2. In a large bowl, combine garlic, chilli powder, garlic powder, salt and pepper as well as the olive oil or coconut oil. Dump in the chicken and mix well to ensure all the meat is evenly coated with the seasonings. (I slid back the chicken skin and got some seasoning under the skin, then pulled the skin back over the leg.)
  3. Place the drumsticks on a large baking sheet with space in between each to prevent overlap. Cook for about 1 hour, until the chicken is well cooked, turning the pieces once during the cooking process. (I don't turn the chicken and it is still wonderful.)
  4. Serve with rice or mashed potatoes if you wish, along with a nice big salad.




  1. I don’t know what I would do without meal planning! I can’t imagine trying to just cook on the fly each night.

    My system took a lot of upfront planning, but now it’s so easy. I wrote the name of each recipe that I make on an index card, and then on the back I wrote the list of ingredients it needs. Now meal planning means pulling the cards of the meals I’m making that week and making a list of the ingredients I need to buy at the store.

  2. I couldn’t live without meal planning either – and I can’t imagine how it would be if I worked away from home! I did make myself cute templates on my computer that list the days of the week and I print out several months worth at a time and make myself a ‘notepad’ that I hang on my fridge. What really helped me at the beginning was taking the time to write down several of our favorite recipes. That way I could pick mostly from that list each week and maybe add in one or two different things. I try to do soup once a week, and I pay attention to my meats/starches so we’re not eating rice all week, or whatever.

  3. Meal planning does make life go more smoothly, even if I rarely cook the meal on it’s designated day. In fact, I’ve started just putting the menu on sticky notes or just having a loose list of things I can cook. In the morning, or the night before, I try to pick out what supper will be based on the days schedule. My husband works over dinner time a few days a week, but I never know for sure which days. This used to defeat me, but I realize I can plan a menu to include a few simple “me and the kids” meals as well as hubby-pleaser meals and be flexible about which days I serve them. I’ve also come to realize that menu planning can be as simple as deciding in the morning that we have enough leftovers to eat those for supper. Menu planning doesn’t have to mean cooking 4-course-meals!

  4. Lisa Babler says:

    Thanks for posting! I need to change up my meal planning methods. It’s good to see how other people go about it. I think I might make the chicken recipe this weekend or early next week.

  5. Ruth Buxton says:

    I made this tonight for the first time and it was delicious! Thank you for the recipe!

  6. As my two oldest enter teen-dom (12 and 13), I need to up my game! They eat so much more that I can’t rely on leftovers anymore. :/ Thanks for this post!

  7. Ranela says:

    I don’t meal plan, I have the hardest time trying to figure it out. Been a mom for 8 years now and 3 kids now… It’s getting harder not to plan meals for 3 allergic kids! We end up eating out a lot 🙁


  1. […] Molly’s 10-Minute Chicken […]

  2. […] Molly’s Chicken– we did this one this year instead of our traditional ham dinner, for half the cost that ham usually is.  Lots of people came back for seconds, and even little children seemed to enjoy it.  We served about 140 chicken legs to 80 or so people, and only had bout 20 left over.  I used nicely-trimmed chicken legs that you can buy at Costco in multipacks for about $1.29/lb. […]

  3. […] quick and cheap favorites include pasta carbonera, homemade mac and cheese,  Molly’s 10 Minute Chicken, and Thai chard wraps.  In addition, my ramen-loving kids have all mastered Veggie Ramen Stirfry. […]