Ingredients
Marinade:
2 Jalapeño - deseeded and minced
1 garlic clove - minced
1/4 cup extra olive oil
2 tbsp fresh lime juice
1 tsp salt
2 tsp pepper
Chicken
4 chicken legs
4 chicken thighs
1 large shallot - cut into chunks
2 springs fresh rosemary
2 tbsp extra virgin olive oil
Preparation
Combine marinade in deep non-reactive container Add Chicken and allow to sit for at least 1 hour *for best results marinade for 2-3 hours Remove Chicken from marinade, allowing excess liquid to drain off Preheat oven to 375 degrees F Heat dutch oven or oven safe deep pan to med Coat bottom of pan with olive oil Once oil is heated place chicken into pan, skin side down Cook until skin is golden brown about 5-8 minutes Flip chicken and cook for 5-8 minutes Add rosemary & shallots to pan Remove from stove and place in oven for 25 minutes or until juices run clear Serve immediately
