Garlic & Basil Chicken Legs
by Charles Hartz, Owner, Hartz Spice, Portland, Oregon
- 3 teaspoons Kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 3 tablespoons grape seed oil
- 6 garlic cloves, minced
- 20 fresh basil leaves (about ½ cup), chopped
- 1 pound Smart Chicken legs
In a mixing bowl, combine the first six ingredients and mix well. Pour the contents of the bowl into a zip-locking bag. Add the chicken legs to the bag, and toss to coat the marinade evenly over the legs. Squeeze out any excess air and zip close. Let marinate in the refrigerator for at least six hours or overnight.
Preheat the oven to 375°F. Arrange the marinated drumsticks on a sheet pan. Roast the drumsticks in the oven for about 20 to 30 minutes, rotating every five minutes. Insert an instant-read thermometer into the thickest portion of the drumstick, being sure it’s not touching bone. When the thermometer reads 165°F, the chicken is cooked to the proper safe temperature.
Remove the chicken from the oven and cover with foil. Let the chicken rest for about five minutes. Serve with fresh tomato salsa and guacamole.
Note: The drumsticks can also be grilled. Cook them over direct heat, turning every five minutes, for about 20 minutes or until a thermometer reads 165°F.
Pairing: A locally brewed wheat micro beer with a slice of lemon