See Also: Roasted Rosemary Chicken Legs(recipes)
Lemon-Rosemary Roasted Chicken(recipes)
Roasted Rosemary-Lemon Chicken(recipes)
Rosemary Lamb with Pot-roasted Turnips(recipes)
Rosemary and garlic-roasted leg of lamb(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Sea bass roasted with rosemary and lemon(recipes)
Grilled Rosemary Chicken(recipes)
Chicken with Rosemary-Peach Glaze(recipes)
Lemon, pancetta and rosemary chicken(recipes)

chloride current (medicine) and Roasted Rosemary Chicken Legs (recipes)


chloride current (medicine)


chloride current
Flow of chloride ions through chloride selective ion channels.


Roasted Rosemary Chicken Legs (recipes)


Roasted Rosemary Chicken Leg

Yield: Makes 4 servings



Ingredients:



1/4cup finely chopped onion

2tablespoons margarine or butter, melted

1tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1/2teaspoon salt

1/4teaspoon black pepper

2cloves garlic, minced

4chicken legs (about 1-1/2 pounds)

1/4cup white Wine or chicken broth









Preparation:





1.Preheat oven to 375°F. 2.Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside. Run finger under chicken skin to loosen. Rub onion mixture under and over skin. Place chicken, skin side up, in small shallow roasting pan. Pour Wine over chicken.3.Roast chicken 50 to 60 minutes or until chicken is browned and juices run clear, basting often with pan juices. Garnish as desired.









Nutritional Information:







Serving Size:







Sodium

407 mg







Protein

22 g







Fiber









Carbohydrate

2 g







Cholesterol

77 mg







Saturated Fat

5 g







Total Fat

17 g







Calories from Fat

58 %







Calories

263









Dietary Exchange:







Fat

2







Meat

3