Roasted Rosemary Chicken Legs
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Chopped fresh rosemary/1 teaspoon dried rosemary||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|White wine/Chicken broth||1⁄4 Cup (4 tbs)|
Preheat oven to 375°F.
Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside.
Run finger under chicken skin to loosen.
Rub onion mixture under and over skin.
Place chicken, skin side up, in small shallow roasting pan.
Pour wine over chicken.
Roast chicken 50 to 60 minutes or until chicken is browned and juices run clear, basting often with pan juices.
Garnish as desired.