i make chicken legs once a week for one of my clients. she loves dark meat. she loves lemon. i must say, when these are cooking the house smells incredible. to start, i like to trim a bit of the fat on the legs, something about the excess chicken fat makes me want to vomit. trimming the chicken fat makes me want to vomit. but eating crispy chicken skin, well, that's another story (love it). you would think i wouldn't be able to eat it, wouldn't you? because i really do mean it makes me want to puke. anyway, let's move on from that. this is a really simple recipe. i like to put the legs in a big zip lock bag to marinate. i squeeze the juice of one lemon, i pull the leaves off one stalk of rosemary, no need to chop it, add one clove of garlic, loosely chopped, a few grinds of black pepper, and some olive oil. oh, i also throw in the lemon that i squeezed (washed, of course). put it in the fridge and carry on with your day. when ready to cook, take the chicken out of the zip lock bag and sprinkle with salt. preheat your oven to 400 degrees and get a skillet heated up with just a touch of olive oil. you don't need much olive oil because the chicken fat (stomach flip) will release it's fat (flip). place the legs skin side down and cook until golden brown, about 5 minutes. turn the legs over and cook another 3 minutes or so. pop the skillet into the oven and cook for 35 minutes or until the juices run clear and the internal temperature reaches 165. just a little tip to make this dish (and others) that much better, garnish with ingredients that you used. for instance, in this photo i garnished the chicken with lemon slices and a rosemary sprig. not only will it continue to flavor the chicken, it will smell that much better, and it looks pretty.