Ingredients
5 large chicken leg and thighs,with excess fat removed, keeping the skin
1/3 cup red cider vinegar
2 large cloves of garlic
3/4 teaspoon of ground cumin
salt and pepper to taste
Preparation
Preheat oven to 350 degrees. In a medium-sized bowl, pour in 1/3 c. red cider vinegar, 2 large cloves of garlic, pressed through a garlic press, and the cumin and swirl around to mix. Dip in chicken legs to coat throughly. You can add salt and pepper to taste. I usually add little salt and pepper. Line a 9 x 13 baking sheet with raised edges, with aluminum foil. Arrange chicken legs evenly on pan. Pour any remaining vinegar, garlic, cumin mixture over the chicken legs. Bake for an hour at 350 degrees.
