4 onions, peeled and quartered

1/4 cup (60 ml) olive oil

4 chicken legs, with skin

8 cloves garlic, unpeeled

3 tablespoons (45 ml) chopped fresh cilantro

Juice of 1 lime

2 teaspoons (10 ml) black peppercorns, crushed

2 tablespoons (30 ml) honey

Salt

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a large skillet, brown the onions in 30 ml (2 tablespoons) of oil. Set aside.

In a large baking dish, combine the chicken legs with the onions and the remaining ingredients, except for the honey. Season with salt. Brush the legs with the honey.

Bake for about 1 hour or until the meat separates easily from the bone. Mid-cooking, baste the legs with the cooking juices. Serve with Pineapple and Bell Pepper Ketchup (see recipe) and and a green vegetable, like wilted spinach.

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