Ingredients
4
4 servings
- •1.5 pounds chicken legs
- •4 cups water
- •2 tablespoons kosher salt
- •0.25 cup garlic-infused olive oil
- •2 tablespoons chopped fresh rosemary
- •freshly ground black pepper to taste
- •1 sprig fresh rosemary
Instructions
- Place chicken legs in a medium bowl.
- Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
- When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
- Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Arrange on a platter and garnish with rosemary sprig. Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 440
- Carbohydrate: 0g
- Fat: 34g
- Fiber: 0g
- Protein: 31g
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