Tuscan Style Sauteed Chicken
1 chicken leg (per person), rinsed under cold water and patted dry Salt and freshly ground pepper 1 large garlic clove (per person) Some fresh rosemary leaves Extra-virgin olive oil, for drizzling on chicken 1 large lemon, quartered (per leg) Directions 1. Preheat oven to 375 °F (190°C). 2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.) 3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to