Herbed Roast Chicken Legs

• 1 1/4 to 1 1/2 pounds chicken legs without any backbone, jointed
• 1 tablespoon olive oil (12 grams)
• 1/4 teaspoon salt
• Freshly ground pepper
• Ground cardamom
• Mixed dried herbs or dried rosemary

Heat oven to 425 degrees F.

Pour oil into a flat baking dish. Put chicken pieces into dish and turn over in the oil until well coated. Sprinkle the undersides of the legs with 1/8 teaspoon salt, pepper, and generous amounts of cardamom and dried herb. Turn so skin side is up and sprinkle with the remaining 1/8 teaspoon salt, pepper, and more cardamom and herb.

Bake in oven for 45 minutes to 1 hour, until chicken is well browned.

Serves 2