Rosemary Chicken Legs with Maple Syrup Recipe
1/3 cup pancake syrup
1 + 1/2 tablespoons unsalted butter
1/4 teaspoon dried rosemary
1/4 teaspoon dried parsley
1/2 teaspoon sea salt
1/8 teaspoon black pepper
2 teaspoons apple cider vinegar
4 large chicken legs
1. In a small saucepan over low-medium heat stir the syrup, butter, rosemary, parsley, salt, pepper, and apple cider vinegar; stir often for 5-7 minutes and let cool.
2. Line a shallow baking dish with aluminum foil, arrange chicken legs in dish.
3. Preheat the oven to 450 degrees F.
4. Place chicken on middle rack and cook for 10-12 minutes, pour glaze over chicken. Baste once every 15 minutes until cooked thoroughly.
Side Suggestions: Kidney bean salad, sweet corn, and dessert.