Lemon Legs

(adapted from The Everything Meals for a Month Cookbook, by Linda Larsen)

4 chicken leg quarters (or 4 pounds of legs, drumsticks or thighs)

4 cloves garlic, minced

1/2 cup lemon juice (preferably fresh, or use bottled lemon juice)

2 tablespoons olive oil (or vegetable oil, if that’s what you have)

1/2 cup chicken broth (use homemade bone-broth if you have it)

1 teaspoon salt

1/4 teaspoon pepper

2 teaspoon dried basil

Cut each leg quarter into two pieces, a drumstick and a thigh/back. Marinate chicken for 2 to 3 hours in the refrigerator, then bake at 375 ° F for 35 to 40 minutes, until thoroughly cooked and tender.

Pour the drippings over cooked broccoli, zucchini, summer squash, green beans, or other veggies and serve as a side dish. Do not eat the unused marinade without bringing it to a boil first!