Main Dishes:

Baked Garlic and Rosemary Chicken

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Ingredients

4 chicken legs (drumsticks and thighs), 2 to 2-1/2 pounds
1 orange
1/2 cup orange juice
2/3 cup olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh rosemary
1 tablespoon chopped thyme
1 teaspoon Dijon mustard
Salt to taste

Instructions

Rinse chicken, pat dry with paper towels. Use a sharp knife to make 3 or 4 deep cuts in the thickest part of the chicken pieces. Using a vegetable peeler, peel long strips of orange rind from half of the orange. Combine orange rind, orange juice, oil, garlic, rosemary, thyme, mustard and salt in a small bowl. Place chicken in a large shallow baking dish. Pour garlic-herb mixture over chicken and cover with plastic wrap. Refrigerate three hours or overnight, turning chicken occasionally. Bake chicken at 350 degrees for 1-1/2 hours. Add water if needed. Serves 4.

Pat Euritt
Milan