"I shall content myself with merely declaring my firm conviction that, for the seeker who would live in fear of God and who would see Him face to face, restraint in diet both as to quantity and quality is as essential as restraint in thought and speech." -Mahatma Gandhi

Thursday, January 14, 2010

Roasted Rosemary Chicken Legs

-1/4 cup finely chopped onion
-2 tablespoons margarine or butter, melted
-1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 cloves garlic, minced
-4-6 chicken legs
-1/4 cup chicken broth (I always use a little bit more)


1. Preheat oven to 375 degrees F.

2. 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 shallow roasting pan (rectangle cake pan works great). Pour chicken broth over chicken.

3. Roast chicken 50-60 minutes or until chicken is browned and juices run clear, basting often with pan juices.


Makes 4-6 servings
Nutrition Information:
Calories-263
Fat-17g
Chol. 77mg
Carbs-2g

2 comments:

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Christine said...

I love chicken with rosemary. You have a different version. I want to try this. Thanks for sharing. If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!