Roasted Rosemary Chicken Legs Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter margarine | 2 Tablespoon, melted | |
| 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Chicken legs | 4 | |
| 1/4 cup white wine or chicken broth | ||
Directions
Preheat oven to 375°F.
Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside.
Run finger under chicken skin to loosen.
Rub onion mixture under and over skin.
Place chicken, skin side up, in small shallow roasting pan.
Pour wine over chicken.
Roast chicken 50 to 60 minutes or until chicken is browned and juices run clear, basting often with pan juices.
Garnish as desired.
Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside.
Run finger under chicken skin to loosen.
Rub onion mixture under and over skin.
Place chicken, skin side up, in small shallow roasting pan.
Pour wine over chicken.
Roast chicken 50 to 60 minutes or until chicken is browned and juices run clear, basting often with pan juices.
Garnish as desired.
Chef
