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Roasted Rosemary Chicken Legs
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Roasted Rosemary Chicken Leg
YIELD Makes 4 servings
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INGREDIENTS
| 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 | chicken legs (about 1-1/2 pounds) |
| 1/4 | cup white wine or chicken broth |
PREPARATION:
- 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.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| Sodium | 407 mg |
| Protein | 22 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 77 mg |
| Saturated Fat | 5 g |
| Total Fat | 17 g |
| Calories from Fat | 58 % |
| Calories | 263 |
DIETARY EXCHANGE:
| Fat | 2 |
| Meat | 3 |
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