So, what do you make when you have an odd slurry of ingredients that includes: delicious sweet Italian sausage from Grand Army Plaza in Brooklyn, chicken legs, collard greens and a pile of lemons and some rosemary?
You make sauted sausage in collard greens over pasta with baked lemon and rosemary chicken, of course. Start with this motley crue below:
Then, after a diversion to take us to the Paradise city where the grass is greener and the grrls are pretty, we come back with this:
A beautiful pile of rosemary. No, Motley Crue enthusiasts, I know you are all a flurry after that last song lyric…..and rightly so. Indeed it is Guns ‘n Roses who sing that song. (But I don’t know any Motley Crue so GUns ‘n Roses lyrics will have to suffice.) (Welcome to the Jungle. It gets worse here everyday.)
Place the chicken legs in a baking dish and add two lemons cut into fours along with some salt and pepper and about 1 tablespoon of olive oil:
Separate the rosemary from its stalk. Chop the rosemary (I grew my rosemary in plant form at home and then dried it) into smaller pieces and then sprinkle it over top of the chicken legs:
Wow, that really looks like pot on top of there. Swear it isn’t but thata might explain why this chicken was so good!
Take the sausage and cut it into about 2 1/2″ long pieces. Saute these in a 1 teaspoon of olive oil……Actually the juices from the sausage itself is really adequate enough that you don’t have to add the olive oil.
Once they brown, take them out and cut them into bit size pieces (these are going to go on top of the pasta):
The chicken should remain in the oven at 350 degrees for about 25 minutes or until golden brown on the edges of the chicken. Make sure to either cover with aluminum foil or a oven-safe top if you got one. (Food City Bytes sure didn’t!)