| Archive for Active No-Carber Forums A veggie-free zone |
| dhania |
Roasted Rosemary ChickenDinner tonight - found this at http://recipes.howstuffworks.com/...-rosemary-chicken-legs-recipe.htm1/4 cup finely chopped onion (I used 1 very small shallot) 2 tb butter, melted (used about 4 tb) 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cloves garlic, minced (skipped this, DH detests garlic) 4 chicken legs (about 1-1/2 pounds) - more like 2 lbs 1/4 cup white wine or chicken broth (a dash of cooking wine) 1. Preheat oven to 375°F. 2. Combine onion, butter, 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. I didn't baste at all and roasted the legs until the skin was crispy. DH had rice & cherry tomatoes with this, I ate 1 leg and the skin off another, plenty of leftovers for tomorrow. Have to save the chicken juice/butter thing as sauce, too. Really yummy stuff. |
| Boondawgle |
That sounds yummy, I will have to give it a try this week. |
| Scout Finch |
Yes, this sounds great. I have some chicken quarters to cook tonight, and I bet I can do this without sending the building sky-high. 
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