Easy Grilled Rosemary Chicken - cooking recipe

Ingredients

4 chicken legs (about 2 lb.)
2 Tbsp. fresh rosemary, chopped or 2 tsp. dried, crumbled
2/3 c. bottled Italian dressing
fresh rosemary sprigs (garnish)

Preparation

Put all ingredients (except garnish) in a 1-quart zipper type food storage bag.
Press out air.
Seal and turn to distribute dressing.
Refrigerate at least 8 hours or up to 24 hours, turning bag occasionally. Remove chicken and discard dressing.