o coat well.
Season chicken legs in a large bowl, with
o 360^F.
Rinse chicken legs, dry, and remove skin.
Wash the chicken legs and remove the skin.
br>Cut small slits in chicken legs.
Break apart rosemary sprigs
our taste.
Wash your chicken legs and pat them dry.
Wash and dry chicken legs. Place chicken legs in a non-metallic dish
baking sheet. Rinse the chicken legs and pat dry.
Melt
Place chicken legs and thighs in a gallon-
br>To prepare the chicken, rub the legs with salt and pepper
75F.
2. Place the chicken legs in a large mixing bowl
p lock bags and add chicken.
Chill and marinade
tbsp oil. Add the chicken and toss until well coated
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
Place chicken legs and thighs in a shallow roasting pan or glass baking dish.
Do not grease pan or baking dish beforehand. Sprinkle salt, pepper and paprika over the chicken in liberal doses.
Bake in 325\u00b0 oven for 1 1/2 hours until skin is crisp.
Do not turn chicken while cooking.
Serve on bed of watercress or as is.
f mustard sauce mixture. Place chicken legs on top and cover with
alt and oregano.
Dip chicken into egg mixture and roll
Dip chicken pieces in egg, then in cracker crumbs.
Sprinkle with salt and pepper.
Place chicken in casserole; dot with butter.
Cover. Bake in moderate oven at 350\u00b0 for 45 to 60 minutes or until tender.
Yields 8 servings.
ool while preparing the chicken legs.
Pat legs dry, season with salt
Preheat oven to 375 degrees F.
In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
Cover all with the tomato pasta sauce evenly.
Bake for 40-50 minutes until chicken juice runs clear.
ven to 350F
Put chicken legs, skin side up, on a