Recipe By : Parade: Idaho State Journal: 6-27-99
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken legs
8 chicken thighs
*marinade*
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons dijon mustard
3 large cloves garlic -- finely minced
salt and freshly ground black pepper -- to taste
1. Combine the marinade ingredients in a bowl. Add the chicken; toss well.
Cover and refrigerate overnight.
2. Bring chicken to room temperature. Preheat the oven to 350 degrees F.
Arrange chicken in a roasting pan; pour marinade atop. Bake for 45 minutes,
basting occasionally. Finish cooking on a hot grill, 3 to 4 inches from the
heat source (or cook 15 minutes more in the oven).
per serving: 511 calories, no carbohydrates, 48g protein, 34g fat, 173mg
cholesterol
