Lemon-Rubbed Chicken Legs with Garlic and Rosemary

1. 1

   Pat chicken dry and rub all over with a lemon half.

2. 2

   Season with salt, pepper, and half of rosemary.

3. 3

   In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute chicken, skin sides down, 7 minutes, or until golden brown.

4. 4

   Turn chicken over and squeeze juice from remaining lemon half over chicken.

5. 5

   Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.

6. 6

   Transfer chicken to 2 plates.

7. 7

   Add garlic and remaining rosemary to skillet and saute over moderately high heat until just golden.

8. 8

   Add water, scraping to loosen brown bits, and simmer 1 minute.

9. 9

   Drizzle sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.