I take these to our church suppers and I never have any left to bring home. The good thing is that I can get all the preparation steps done on the Saturday before a Sunday dinner; bake them at church during services, and they are ready to go when service is over.
BRINE CHICKEN LEGS: Mix together 1/2 cup salt and 1/3 cup sugar with enough water to cover the chicken legs. Brine for 1 - 3 hours. Following the brining, drain and pat the chicken dry.
MARINADE: Chop together 4 sprigs of fresh rosemary (do not use stems), 5 cloves of garlic and 1 teaspoon ground cumin. Zest and juice 1 lemon and mix with 1/2 oilve oil to make an emulsion. Mix chopped and dry ingredients with olive oil/lemon mix. Put chicken in bag with marinade and let rest in the refrigerator several hours (or overnight).
COOKING PREPARATION: Heat oven to 350 degrees. Line large baking dish with foil (for easy cleanup later).
Chop together 4 sprigs of fresh rosemary, 5 cloves of garlic and 1/2 teaspoon ground cumin. Mix chopped and dry ingredients with 1/2 cup olive oil.
Slice both onions into slices. Slice second lemon thinly.
COOK: Remove chicken legs from marinade and discard marinade. Lightly salt and pepper chicken legs (to taste). Layer bottom of baking dish with sliced onions. Place chicken on top of onion and drizzle with garlic/rosemary mixture. Place sliced lemons on top of chicken legs.
Bake for 1 - 1 1/2 hours (or until chicken is golden brown and done at the thickest part).
TIP: If the legs are fatty, drain rendered fat during cooking.