6-8 Chicken Legs and/or Thighs
1 1/2 Tbsp Coffee Rub
1/3 cup Smoked Balsamic
1 Tbsp Mustard
1/4 cup Wild Rosemary Olive Oil
3 Cloves of Garlic, minced
1 tsp Rosemary Sea Salt
1/2 tsp Freshly Ground Black Pepper
1 Yellow Onion, sliced
Chives and Cherry Tomatoes for Garnish
1. Mix rub, balsamic, mustard, oil, garlic, salt and pepper together. Pour over chicken in a bowl or ziplock bag, Toss the chicken so it is well coated in the marinade. Place in the refrigerator for 45 minutes to overnight.
2. On a parchment lined sheet pan make a layer of sliced onions, Place the chicken on the top of the onions skin side up.
3. Roast for 45 minutes or until the internal temperature is 165F. Basting the chicken with the extra marinade half way through. For the last 5 minutes broil on high to help crisp up the skin.
4. Let rest for 5 minutes, serve with the Caramelized onions and top with chives and quartered cherry tomatoes.