Soy and Rosemary Chicken Legs
Ready In: 4 hrs
Serves: 4
Ingredients
- 4 chicken thighs (the "drumstick attached to the thigh" pieces are what I use)
- 1 cup soy sauce
- 1⁄2 cup white vinegar
- 2 tablespoons dried rosemary
- 3 tablespoons mccormick's all purpose seasoning
- salt and pepper, to taste
Directions
- Put the thighs into a bowl. Mix together the soy sauce and white vinegar and pour over the thighs.
- Sprinkle over the top of the thighs half of the rosemary, half of the all-purpose seasoning, and salt and pepper.
- Sit in the fridge for 1-3 hours (even overnight if you wish), covered. Turning the thighs occasionally.
- Preheat the oven to 280 degrees Celcius. Place the chicken thighs upside down in baking trays, pour over half the marinade, and cook on that high temperature for 15minutes.
- Turn oven down to a more reasonable 180 degrees Celcius. Turn the thighs over skin side up and pour over the rest of the marinade, and sprinkle with the remainder of rosemary and all-purpose seasoning. Extra salt and pepper too if you like. Cook for approximately half an hour or until juices run clear.
- I served mine with a honeyed and sugarred vege stirfry, was delicious!
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