If you like artichokes and are used to steaming them and eating them with mayo (or something else you prefer) like I do, you should give this recipe a try. It’s not my own, but I’ve made them three times and don’t even miss the mayo. I now stuff them with extra garlic, because I find the leaves further from the garlic end up with less flavor. It also helps to make sure the lemon juice makes gets around evenly. I got this idea from Pinterest, which links here for the full recipe: http://pinchmysalt.com/how-to-roast-whole-artichokes/
I made these chicken legs a few months ago as my first time cooking without a recipe. They actually came out really amazing so I wrote down what I did, and I made them a second time. I’m sure you could substitute some of the ingredients for your own variation or use fresh herbs, but I used what I had on hand, so the following will reflect that…
5 Chicken Legs
Extra Virgin Olive Oil
Olive Oil Cooking Spray
Lemon Pepper Seasoning
10 Large Fresh Basil Leaves
4 Cloves Fresh Garlic, Minced
1. Pour some Extra Virgin Olive Oil into a Ziplock bag with a little Balsamic Vinegar added and stir it together, or shake it up.
2. Spray Olive Oil Cooking Spray onto foil-lined pan, and place 5 large fresh basil leaves across, sprinkled with a little lemon juice.
3. Dip chicken legs in Olive Oil/Vinegar mix until completely coated, and place one leg on each basil leaf.
4. Pour extra Olive Oil/Vinegar mix over chicken legs.
5. Sprinkle legs with: Salt, pepper, lemon pepper seasoning, oregano, dried parley, dried basil, fresh garlic, and lemon juice.
6. Cover each leg with another large fresh basil leaf. (I don’t know if this did anything as it just crumbled when I took them out of the oven, but they were not quite as good the second time I made them without it.)
7. Cook in 400 degree oven for 35 minutes. (Time may be adjusted depending on your oven. This was perfect for mine.)