My friend Mary and the Lovely Lisa had each given me fresh herbs from their gardens, so I created Sage-Rosemary Baked Chicken Legs. I cooked these over a chopped onion, with some minced lemon zest and the juice of that lemon, which made for a wonderful chunky “sauce” to serve with the chicken. Not only is this recipe easy & delicious, but it only uses one dish. Huzzah!
True to my “trademark,” I intentionally made extra, to have some to freeze for another time. My engineering father calls this “economy of scale cooking.” 🙂
In a large casserole baking dish, combine the following:
- minced zest of one lemon
- 14 grinds of freshly cracked black pepper (approx 1 teaspoon)
- approximately 30 fresh leaves of rosemary, minced (approximately 2 Tablespoons)
- approximately 10 fresh sage leaves, minced (approximately 4 teaspoons)
- 1 large onion, small-diced
- 2 large garlic cloves, minced
- 2 Tablespoons olive oil
Stir the ingredients above together, and then add 9-10 chicken legs (bone-in, skin-on). Toss all ingredients well, and be sure to coat both sides of chicken legs.
Marinate 2-4 hours (or overnight) in refrigerator, or 1-2 hours at room temperature. Half-way through your marinating time, flip chicken legs and redistribute marinade.
Preheat oven to 375 degrees F.
Before baking, add the juice of the lemon you zested (approximately 1/4 cup) and 1/4 cup water to the pan, pouring in-between the chicken legs. Season the chicken legs with approximately 1 teaspoon salt.
Bake chicken legs, uncovered, for 40-45 minutes, flipping the pieces half-way through the cooking time.
If skin is not as brown as you like it, broil for 5 minutes at the end of the cooking time.
I kept two portions of this on the bone and in the refrigerator, and then took the rest of the meat off the bones and froze it, for future consumption: