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Seasoned Baby Back Ribs
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Roasted Rosemary Chicken Leg
Yield: Makes 4 servings
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:
1.
Preheat oven to 375°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 small shallow roasting pan. Pour wine over chicken.
3.
Roast chicken 50 to 60 minutes or until chicken is browned and juices run clear, basting often with pan juices. Garnish as desired.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Chicken
