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2 Whole Chicken Legs- Bone-In, Skin-On
You don’t have to do much to enjoy this tender leg and thigh combo, with its succulent texture and rich dark meat flavor. Season with garlic and thyme and bake; roast with an apricot glaze and rainbow carrots; braise in red wine and tomato sauce. Regardless of preparation, the beautiful, classic look of these legs will make whatever meal you make instantly 'grammable.
Keep frozen until ready to use; can remain in the fridge for up to 2 days.