Back to School AIP easy crispy tender chicken legs

For families with children, school is starting tomorrow. I am thinking up easy yummy recipes for the busy pace. Here is my AIP low FODMAP chicken legs served with a side of pan fried brussel sprouts, garlic greens and pancetta. A squeeze of lemon juice adds a spark to this meal. 

AIP easy crispy and tender chicken legs

Serves 5  Prep time 20mins ( up to 2 hours of marinade time)  Cook time 1hr 10 mins

Ingredients

• 5 chicken legs with thighs attached

For marinade

• 2-3 stocks of garlic greens
• 2 green onions ( greens only for lowFODMAP)
• 2 stocks of celery
• 1/2" ginger root
• 2 tbsp apple cider vinegar
• 1/2 c water
• 1/4 - 1/2 tsp himalayan sea salt

Instructions

1. Put all marinade ingredients into blender and blend until somewhat smooth
2. Put chicken legs into a zip lock bag and pour marinade into bag
3. Clean bag and shake to mix 
4. Open bag to remove as much air as possible and reseal the bag
5. Let marinade in fridge between 30 mins to 2 hours. 
6. Preheat oven 315F
7. Remove chicken out of bag and lay in ( raised ) oven tray - the ones that came with the oven.
8. Bake at 315F for 30mins per side ( flip once) 
9. Turn oven to Broil and broil for 5 -10 mins to brown and crispy up skin.