Herbed/Marinated Chicken Legs
These are really delicious, and are good left over, too. The sauce becomes a thick, sweet-sour glaze as it cools, so I like to toss the fully-cooked chicken around a bit once it comes out of the oven. This way, the glaze attaches to the meat instead of the pan.
Loose cup of fresh herbs - a mixture of thyme, sage, oregano, and savory is nice
Salt and pepper to taste (1-1.5 tsp. salt)
3/4 c. cider vinegar (balsamic is awesome, too)
Rub herbs and salt and lots of pepper on chicken, and allow to sit overnight in the fridge if you have time (but it's fine if you don't).
Preheat the oven to 450f, and lay the chicken out (scrape all the herbs in too) on a rimmed sheet pan. Securely cover the pan with foil.
Roast the chicken for 45 minutes covered. Uncover, turn down the heat to 400F, and roast for another 15 minutes.
While the chicken is roasting, simmer the cider vinegar in a small saucepan, uncovered, until it has reduced to 1/4 cup. Brush the reduction on the chicken when it's fully cooked, and return the pan to the oven. Roast for 1-2 more minutes, remove from oven, stir everything up to distribute the juices, and enjoy!