I just made these Saturday. DELISH!!!!! Editor's note: this takes at least 30 min. to 6 hours of refrigeration. Take this camping with you in the cooler. Take along your cast iron skillet case you catch some fish!! Again, when you see I have used an asterisk *, it denotes changes I would make or suggestions......
(serves 12)
24 organic* or humanely raised* chicken legs (or any chicken parts you like*), (rinsed well and patted dry*)
6 organic* lemons
1/2 cup olive oil (EVOO*)
4 gloves garlic, pressed
Coarse* Kosher* salt and freshly* ground black pepper (white pepper contains gluten*)
Put the chicken legs in a large resealable bag, squeeze the juice of the lemons and throw in the rinds as well. Add the olive oil , garlic, and a good* amt.of S&P* (salt and pepper), seal the bag. and massage* outside of bag with your hands* to make sure all the surfaces are covered.. Plade in the fride to marinate for at least 30 min or up to 6 hours. Turn the bag over occasionally*. Preheat oven to 450, (or heat cast iron skillet, or grill*). Place the chicken legs on a rimmed* baking sheet, and roast until the juice run clear, 20-30 min. (longer if you are using a toaster oven*).
"Always listen to God's small or LOUD voice. Trust in Jesus. Do what the Holy Spirit tells you to do!"
Love,
Machete Millett (aka MM or Chef Deb)
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