BAKED CHICKEN LEGS WITH GRAVY

Wash your chicken legs in water and white vinegar, remove any impurities, excess fat and skin that is hanging. Rinse in clean water and drain properly. Pat dry with clean paper towel. Drizzle 1 tbsp olive oil onto chicken and season with all the dry seasonings, as well as 4 cloves minced garlic being sure to rub seasonings well into chicken, including under whatever skin you can. Cover and marinade for at least 1 hour. Preheat oven to 375. Layer chicken in baking dish and pour whatever liquid from seasoned chicken is left off. Add 2 tbsp butter (melt and pour over seasoned chicken. Cover with foil and bake for 1 hour. After about 8 minutes to finish start on gravy by adding remining 1 tbsp olive oil in skillet, add the remaining 1 tbsp butter, sliced onions and remining 4 cloves of minced garlic, cook for 2 minutes, then add cup of roasted tomatoes, stir and combine well. Add all-purpose flour, stir continuously for about 3 minutes. Remove chicken from oven and carefully pour all the juices from the chicken into the skillet, (should have about a cup of juices. Stir continuously cooking for 5 minutes. Pour gravy back onto chicken and put back in the oven uncovered for 10 minutes.