Herb and Garlic Roasted Chicken Legs

Serve this comforting chicken dish with mashed potatoes, steamed, small carrots with the tips of their tops still attached, and some sautéed zucchini.

Preparation time: 15 minutes   

Cooking time: About 55 minutes  

Makes: 6 servings

6 large chicken legs

4 garlic cloves, thinly sliced

2 Tbsp (30 mL) olive oil

3 Tbsp (45 mL) chopped fresh herbs, such as sage, rosemary and oregano, pluse some sprigs for garnish

* salt and freshly ground black pepper to taste

2 1/2 cups chicken stock mixed with 3 Tbsp flour (45 mL)

Preheat the oven to 375°F (190°C). Carefully lift the skin up from the thigh end of each chicken leg. Divide and slide the garlic under the skin. Put the chicken skin back to its original position. Place the chicken, skin-side-up, in a large roasting pan. Brush with the olive oil, and then sprinkle with the herbs, salt and pepper. Roast 45-50 minutes, or until the chicken is cooked through. Set the chicken on a platter and keep warm in the oven. Remove the fat from the pan-drippings and then place the pan on the stove. Add the stock/flour mixture and bring to a boil. Whisk and simmer until thickened, and then season to taste. Serve the chicken with the gravy in a sauceboat alongside.