Another good recipe from my friend, Erica.
7 Tablespoons Olive oil
3 Tablespoons fresh garlic, minced
1 ½ teaspoons coarse sea salt (I just use table salt)
2 Tablespoons fresh rosemary, chopped (you can use dried if you want)
1 teaspoon fresh gingerroot, minced (I just use a little grater)
1 Tablespoon black pepper
¼ teaspoon cayenne pepper
zest and juice of ½ lemon
¼ cup fresh parsley (I use dried parsley flakes)
Mix all ingredients together and put under the skin of the chicken legs and on top. Place legs on a cook sheet with sides. Cook on 425° for 30-40 minutes. (Makes about 14-16 legs)
7 Tablespoons Olive oil
3 Tablespoons fresh garlic, minced
1 ½ teaspoons coarse sea salt (I just use table salt)
2 Tablespoons fresh rosemary, chopped (you can use dried if you want)
1 teaspoon fresh gingerroot, minced (I just use a little grater)
1 Tablespoon black pepper
¼ teaspoon cayenne pepper
zest and juice of ½ lemon
¼ cup fresh parsley (I use dried parsley flakes)
Mix all ingredients together and put under the skin of the chicken legs and on top. Place legs on a cook sheet with sides. Cook on 425° for 30-40 minutes. (Makes about 14-16 legs)
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