Roasted Rosemary Chicken Legs the Editors of Publications International, Ltd.
Roasted Rosemary Chicken Leg
Makes 4 servings
|1/4||cup finely chopped onion|
|2||tablespoons margarine or butter, melted|
|1||tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary|
|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|
- 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.
|Saturated Fat||5 g|
|Total Fat||17 g|
|Calories from Fat||58 %|
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