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Ingredients
- 8 x Chicken hind quarters Legs with thighs attached
- 1/2 c. Extra virgin olive oil
- 1/3 c. Lemon juice
- 1 Tbsp. Minced fresh rosemary Salt and freshly grnd black pepper
Directions
- Combine the extra virgin olive oil, lemon juice, rosemary and a generous amount of black pepper in a bowl. Pour this marinade over the chicken legs in a shallow dish. Cover and let marinate in the refrigerator overnight or possibly for at least four hrs. Remove the chicken from the marinade and sprinkle with salt.
- Cook over a medium-warm grill or possibly under a preheated broiler. Turn the chicken pcs over several times while cooking and brush with the marinade. Cook for about 35 min. Let cold, pack into a picnic basket and enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 189g | |
| Calories 975 | |
| Calories from Fat 955 | 98% |
| Total Fat 108.0g | 135% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 102mg | 3% |
| Total Carbs 7.02g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.95g | 1% |
| Protein 0.31g | 0% |
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