Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 whole chicken legs (about 1 pound total)

　　1 lemon, halved

　　1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary,crumbled

　　1 tablespoon olive oil

　　1 garlic clove, minced

　　3 tablespoons water

　　

Step 1

Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.

　　

Step 2

Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.