Soy And Rosemary Chicken Legs - cooking recipe

Ingredients

4 chicken thighs (the \"drumstick attached to the thigh\" pieces are what I use)
1 cup soy sauce
1/2 cup white vinegar
2 tablespoons dried rosemary
3 tablespoons mccormick's all purpose seasoning
salt and pepper, to taste

Preparation

Put the thighs into a bowl. Mix together the soy sauce and white vinegar and pour over the thighs.
Sprinkle over the top of the thighs half of the rosemary, half of the all-purpose seasoning, and salt and pepper.
Sit in the fridge for 1-3 hours (even overnight if you wish), covered. Turning the thighs occasionally.
Preheat the oven to 280 degrees Celcius. Place the chicken thighs upside down in baking trays, pour over half the marinade, and cook on that high temperature for 15minutes.
Turn oven down to a more reasonable 180 degrees Celcius. Turn the thighs over skin side up and pour over the rest of the marinade, and sprinkle with the remainder of rosemary and all-purpose seasoning. Extra salt and pepper too if you like. Cook for approximately half an hour or until juices run clear.
I served mine with a honeyed and sugarred vege stirfry, was delicious!