o 360^F.
Rinse chicken legs, dry, and remove skin.
Wash the chicken legs and remove the skin.
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
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
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
Place the chicken legs in a large resealable plastic
o 300 degrees.
Dredge chicken legs in the flour.
In
Peel and chop the onions and garlic. Wash and dry the chicken legs. Add salt and pepper to taste. Brown chicken in hot oil on both sides. Set aside. Saute briefly the onions and garlic in some oil. Add curry powder, soy sauce and brown sugar; saute, stirring for 1 minute. Add the broth and chicken legs and cook covered for 20 minutes. Stir in coconut cream. Garnish with parsley. Serves 6.
o coat well.
Season chicken legs in a large bowl, with
o form a brine. Place chicken legs in a large plastic container
lour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning
at dry prick the chicken with a fork.
Carinate