This mayonnaise is delicious and egg-free. Not to mention that it comes together rather quickly.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds chicken legs
- 4 cups water
- 2 tablespoons kosher salt
- ¼ cup garlic-infused olive oil
- 2 tablespoons chopped fresh rosemary
- freshly ground black pepper to taste
- 1 sprig fresh rosemary (Optional)
Instructions
- 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 24 hours.
- When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
- Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Arrange on a platter and garnish with rosemary sprig. Serve warm.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.