Simple Baked Chicken Legs
Place chicken legs in a medium bowl. Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to...
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Cooking tools:
- Mixing bowl
- Oven
- Baking pan
- Instant-read thermometer
- Serving platter
- Measuring spoon
- Measuring cup
- Plastic wrap
- Paper towel
- Tongs
- Pastry brush
- Cover
- Refrigerator
Ingredients
- Chicken legs - 1 ½ pounds
- Water - 4 cups
- Kosher salt - 2 tablespoons
- Garlic-infused olive oil - ¼ cup
- Chopped fresh rosemary - 2 tablespoons
- Freshly ground black pepper to taste - 2 tablespoons
- Fresh rosemary (Optional) - 1 sprig
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