Rosemary Lemon Chicken Legs
- 2 Medium yukon gold potatoes (cut into wedges)
- 1/2 Medium red onion (chopped)
- 1 teaspoon 21 Seasoning Salute ((from Trader Joes))
- 4 Large chicken legs
- 1/2 teaspoon garlic & sea salt grinder
- 1/2 Large lemon (sliced into four slices)
- 1 Large sprig rosemary
- ground black pepper to taste
I think dark meat gets a bad rap. There is nothing wrong with chicken thighs and legs at all. Both are flavorful and tasty. I usually go with the skinless variety of chicken thighs, but the skin-on are good as well since you can add garlic and other seasonings under the skin to take the flavor up a notch or two.
One thing you will notice when you make this dish not the stovetop; the skin of the chicken does not turn brown as it would if you baked this or fried it. It almost doesn’t even look cooked, but trust me it was and it was incredible. For me, the color of the skin didn’t really matter since I wasn’t going to eat it anyway but I left it on during the cooking process for flavor and to keep the chicken moist.
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