MARINATED ROAST CHICKEN A: OK AB: A B: A O: OK

  • 1 teaspoon paprika
    		• A: NAB: NB: NO: N
  • 1/2 teaspoon salt
    		• A: NAB: NB: NO: N
  • 4 cloves garlic, chopped
    		• A: HBAB: HBB: NO: HB
  • 3/4 cup lemon juice and
    		• A: HBAB: HBB: NO: N
  • lime juice (equal parts each)
    		• A: NAB: NB: NO: N
  • 1/2 teaspoon oregano
    		• A: NAB: UB: NO: U
  • 1/4 teaspoon allspice
    		• A: NAB: AB: AO: N
  • 1/2 cup soy sauce
    		• A: HBAB: NB: NO: N
  • 1/4 cup olive oil
    		• A: HBAB: HBB: HBO: HB
  • 4 pounds chicken legs
    		• A: OAB: AB: AO: N
    Puree all marinade ingredients in blender or food processor. Put chicken in large ziplocs and pour marinade over. Refrigerate for 24 hours, turning once or twice.

    Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp. (I use convection, so don't have to turn pieces, and skin is nicely done.) Cool slightly and freeze in ziplocs.

    Remove as many as you need at a time. These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.

    Serving Size: 8

    NOTES : This is a chicken recipe that I use for legs in large quantities. Its marinated, cooked, then frozen in Ziplocs. Can be doubled or tripled. Similar to El Pollo Loco chicken. You can use other chicken pieces for this as well, but the dark meat portions turn out better - more moist.

    Submitted by:
    Cheryl Owen

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