Lemon Rosemary Chicken Legs For A Crowd Food

LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS

Steps:

• Preheat oven to 400°F.
• In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
• Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
• Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
• Roast uncovered for 35-40 minutes at 400°F.
• Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
• Remove from oven and allow to rest for 10 minutes before serving.

ROTISSERIE LEMON-ROSEMARY CHICKEN

Steps:

• Wash chicken inside and out under cold water and pat dry.
• Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
• Mix marinade ingredients and pour over chicken.
• Marinate in refrigerator about 8 hours.
• Remove chicken from marinade and drain.
• Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
• Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
• Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.

LEMON-RUBBED CHICKEN LEGS WITH GARLIC AND ROSEMARY

Steps:

• Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.
• Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.