3 lb chicken legs, skinned
½ - ¾ C olive oil (enough to coat chicken
Juice of 4 lemons
4-5 garlic cloves, crushed
1 tsp rosemary, broken in small pieces
1 tsp fresh ground pepper
Mix olive oil, lemon juice, crushed garlic cloves and spices in a bowl. Add chicken legs. Turn each leg so that it is covered with on all sides with mixture. Place in a baking pan. Pour any remaining mixture over the chicken legs. Cover. Bake at 275 for 4 to 5 hours.
FOODNOTES: I have had this served as part of a dinner with friends in Chicago, but I have found this to be a real party pleaser. Chicken legs have a lot of meat on them and are much easier to handle than chicken wings. They are a wonderful compliment to a buffet with salads, pasta, and the like. I prefer baking them in the oven than to using a crock pot because the meat tends to stay on the bone and the “dry” baking enhances their texture and taste, whereas in a crock pot the liquid tends to become watery from the chicken juices as it combines with the oil and lemon. The ingredients and spices are baked into them when slow-baked in the oven.
These make great leftovers for a hot summer evening when no one feels like turning the oven on. As a dinner they are good with rice and a toss salad.
©Wilma Carolyn Johnson Short