Friday, May 27, 2011

Herb Roasted Chicken Legs

Sometimes the simplest recipes are the best. When I first saw that this recipe included cilantro I was excited as it is one of my favorite herbs and I have a nice amount growing in my yard(If you live nearby and want to make this please come by and take some). Then when I saw how simple it was I was even more excited to try it. It comes from which is one of my favorite cooking websites. Speaking of which, I am compiling a list of my favorite food sites so if you have one(healthy or not) that you think I would enjoy please email me and I will take a look.
Back to topic-I made this one as it says with both boneless skinless chicken breast and with legs. If you use the boneless skinless chicken breast I would recommend pounding them and cooking for about half the time. If you don't pound the chicken(which I did) it will take the full 40 minutes to cook through. We all enjoyed this one, especially my daughter who couldn't get enough.

1/4 Cup Fresh Cilantro, chopped
1 1/2 Tbls. Lemon Juice
1 tsp. Kosher Salt
2 Tbls. Olive Oil
2 lbs Chicken Legs

Preheat oven to 375°F. Place tall except chicken into a ziploc bag and mix well. Add the chicken legs, coat with the mixture, close and marinate for 30 minutes in the fridge. Place chicken legs in a greased baking dish, pour the marinade over and roast for 40 minutes.

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