Soy and Rosemary Chicken Legs

Ingredients

• 4 chicken thighs (the "drumstick attached to the thigh" pieces are what I use)
• 1 cup soy sauce
• 1/2 cup white vinegar
• 2 tablespoons dried rosemary
• 3 tablespoons mccormick's all purpose seasoning
• salt and pepper, to taste

Directions

1. 1

   Put the thighs into a bowl. Mix together the soy sauce and white vinegar and pour over the thighs.

2. 2

   Sprinkle over the top of the thighs half of the rosemary, half of the all-purpose seasoning, and salt and pepper.

3. 3

   Sit in the fridge for 1-3 hours (even overnight if you wish), covered. Turning the thighs occasionally.

4. 4

   Preheat the oven to 280 degrees Celcius. Place the chicken thighs upside down in baking trays, pour over half the marinade, and cook on that high temperature for 15minutes.

5. 5

   Turn oven down to a more reasonable 180 degrees Celcius. Turn the thighs over skin side up and pour over the rest of the marinade, and sprinkle with the remainder of rosemary and all-purpose seasoning. Extra salt and pepper too if you like. Cook for approximately half an hour or until juices run clear.

6. 6

   I served mine with a honeyed and sugarred vege stirfry, was delicious!