Put the following ingredients in a food processor and grind to a paste:
1 cup loosely-packed cilantro
1/2 cup loosely-packed Italian parsley
3 tbsp. extra virgin olive oil
3 tbsp. peanuts
2 garlic cloves
1 1/2 tsp. salt
ground black pepper
Remove skin from the chicken legs and wash under running water. Pat dry with paper towel.
Smear marinade on all sides of the chicken with a spatula. Put them in a gallon-size ziplock bag and seal.
Refrigerate over night.
5 chicken legs
Preheat oven to 400°F (205°C). Bake for 45 minutes or until the center of the chicken is
180°F (82°C) when
you insert a themometer into the thickest part of the chicken.