Horseradish herbal roasted Chicken Legs ( dairy and gluten free)

It is Passover week for us and we had our Seders and we have left over Horseradish and because I try to teach my kids not to waste anything I wanted to create a recipe to use it. Horseradish has a variety of health benefits, including helping in weight loss, alleviate respiratory conditions, lower blood pressure, improve immune system health, helps on digestion and promote a good heart health,and for the pregnant women out there and the ones trying for a baby eating couple of times a week it can decrease the chances of neural tube defects in infants. Horseradish has high levels of glucosinolates. You can also find glucosinolates in cabbages (white cabbage, Chinese cabbage, broccoli), watercress, horseradish, capers and radishes. Studies are showing that Plants producing large amounts of glucosinolates can help against cancer.

Recipe :

how to prepare the herbal Kosher salt for the chicken:

3 sticks of fresh Rosemary, remove the leaves and cup is small pieces
1/2 fresh horseradish root, just peel it and grate
2 table spoons of kosher salt
1/2 table spoon of ground black peppers
1 table spoon of Middle East za’atar (I got mine at Superstore on International/Asian section)
1/2 lime zest
1/2 squeezed lime
1/2 cup of chopped parsley

put all the ingredients in a bowl, mix well and separate

12 legs of unfrozen chicken legs
2 red peppers
one big yellow onion
1/2 table spoon lemon and pepper spice
1 tea spoon of McCormick Gourmet Chipotle Chili Pepper Powder
1 tea spoon of dried Greek oregano
1/3 cup of extra virgin olive oil
1 tea spoon of kosher salt
3 cups SLOW COOKER BEEF BONE BROTH

After you wash the chicken legs, dry it with paper towel than add the herbal mixture over the legs until they are very well integrated to the skin, Rub well. Put the legs in a big tray to go on the oven.
Than Cut the red pepper in small squares and the onion as well. Put in a bowl and mix the rest of the ingredients, mix well. Than add the vegetables with the herbs on top of the chicken legs.
We prepared Matzoh Soup Beef Broth the night before and I wanted to make sure the Chicken will be roasted and not to loose his moist.I used that same beef broth for the Chicken.
Add 3 cups on top of the chickens legs of SLOW COOKER BEEF BONE BROTH or you can use my recipe of Chicken Broth as well
http://www.priscillakerr.com/tcm-chicken-broth-from-scratch-without-the-chinese-herbs/

Pre heat the oven to 350 oC and leave it there for one hour and 8 min on Broil to get the skin crunch

I’m serving with White steamed Jasmine rice and Sweet Potatoes pure. My son loved it!

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