Rosemary Roasted Chicken Legs

Serves six.

Ingredients:

• 12 Chicken Legs (more if you are going to use them for lunch the next day)
• ¼ cup fresh rosemary, chopped
• ¼ cup olive oil
• 3 cloves garlic, minced or grated
• 1 tsp salt and ½ tsp ground black pepper

Directions:

1. In a large bowl, whisk together the oil, rosemary, garlic, salt and pepper.
2. Toss the chicken legs with the oil mixture.
3. Line a baking pan or cookie sheet with foil and lay the legs out so they are not touching each other.
4. Cook in an oven set to 450 degrees for about 30-45 minutes depending on the size of the legs.