Don't you just love easy, healthy and quick meals that taste yummy! I know I do! This recipe is perfect for people who are looking for a gluten free and dairy free recipe that still tastes wonderful. Dairy often gives me tummy aches but sometimes it doesn't, that's the joys of having IBS. This is also a clean eating recipe that can easily be eaten by someone who is trying to watch what they put into their bodies.
2 Whole Chicken Legs
4 Rosemary Twigs
1 Whole Lemon
1/2 Cup Lemon Juice
Salt and Pepper to taste
Pre-heat oven to 375F
In a casserole dish place chicken legs on the bottom, pour lemon juice on top of the legs.
Sprinkle with salt and pepper to your liking.
Add three rosemary twigs whole on top of the chicken, with the fourth take the little needles off and sprinkle on top.
Cut up the lemon into slices, include the ends and layer on top of the chicken till almost covering.
Place the casserole dish into the pre-heated oven and cover with a lid or tin foil. For the first thirty minutes cooked covered and then for the last 30, or until the chicken is cooked all the way through, take the lid or tin foil off.
You know the chicken is done when the skin is a nice golden brown and slightly crispy.
Serve with whatever side you wish, I like it with rice and pouring the left over juices on top of the rice.
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