FOR-GET ABOUT IT! Legs (Italian Chicken Legs)

italianchickenlegs

10-12 Chicken Legs
1 Italian Season Packet
1/4-1/2 tsp Red Pepper Flakes
1T TO 1.5T Corner Market Sun Dried Tomato Seasoning*
1 tsp Corner Market Sweet Pepper and Onion Seasoning*
Few Good Splashes of Red Wine Vinegar

Butter (To rub pan + 1T sliced)
Grated Parmesan Cheese (Store Shelf Kind)

In a ziploc bag, add first 6 ingredients. Mix around. Marinade 4, or so, hours. Butter a pan. Slice thin slices of butter (About 1T worth) and lay around bottom of pan. Pour the chicken right into the pan, on top of butter. Sprinkle LIGHTLY with Parm. cheese. COVER with foil and bake for 25minutes. Flip chicken, bake UNCOVERED about 20minutes. Remove from oven, flip chicken once more, and allow to set a few minutes. Photo is from reheated leftovers (Forgot fresh photo)… And it still is juicy and delicious!
*Seasoning is from Fleet Farm.
*Grilling Optional!

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