Roasted Rosemary Chicken Legs

Roasted Rosemary Chicken Leg

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
1/2 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


  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

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

Check out more recipes for Chicken & Other Poultry