5 lb legs
1/3 cup fresh parsley, chopped
1/3 cup fresh basil, chopped
2 oregano leaves, chopped
4 springs onion greens (Chinese onions), chopped
½ cup melted butter
salt and pepper
Mix herbs, butter salt and pepper. Loosen chicken skin by gently pushing fingers between the skin and chicken, forcing the butter and herb mixture into the leg section. Also rub herb mixture around the outside of the legs. Cover and refrigerate chicken at least ½ hour.
Arrange in single layer in baking dish and bake uncovered on low heat for 3 hours. Turning chicken legs every half hour. During the last half our baste chicken every 10 minutes with chicken juices and butter.
Arrange medium briquets on each side of rectangular metal or foil drip pan. Grill chicken skin side down in center of grid on covered grill 20 minutes. Turn chicken and cook 20 to 25 minutes or until juices fun clear.
Serve with corn bread and garden salad