- 2 heads garlic, halved crosswise
- 6 rosemary sprigs
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 pounds chicken legs, split
How to make this recipe
In a medium bowl, stir together the garlic, rosemary, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats.
Preheat the oven to 425°F.
Place chicken on a baking sheet along with garlic and rosemary and roast until golden and cooked through, 40 to 45 minutes. Squeeze the garlic from its skin and serve the chicken with the garlic and rosemary.