Perfect Rosemary Chicken

    Recipe Picture:Perfect Rosemary Chicken

    Perfect Rosemary Chicken


    Be the first to make this!

    Frying, simmering then baking is the secret to this delectably crunchy chicken recipe. Serve with rice or potatoes and a green salad.

    Serves: 4 

    • 4 whole chicken legs, separated into drumsticks and thighs
    • salt and pepper, to taste
    • 2 tablespoon oil
    • 2 tablespoons finely chopped garlic
    • 1 eschallot, chopped
    • 1/2 cup (125ml) water
    • Dijon mustard, to taste
    • freshly chopped rosemary, to taste
    • salt, to taste
    • breadcrumbs, as needed

    Preparation:10min  ›  Cook:30min  ›  Extra time:10min marinating  ›  Ready in:50min 

    1. Season the chicken with salt and pepper, let sit for 10 minutes.
    2. Heat a large frying pan with 2 tablespoon oil over medium heat. Stir fry the garlic and eschallot until aromatic, 2-3 minutes. Add the chicken skin-side down and cook until the skin turns brown, 3-4 minutes. Flip over and continue to cook until done, about 3-4 minutes.
    3. Add 1/2 cup water to the pan and bring to the boil, reduce the heat, cover and simmer for 3-5 minutes or until the juices of the chicken run clear. Set aside and allow to cool.
    4. Pre-heat the oven to 150 C.
    5. Spread just enough mustard on the chicken skin to coat evenly. Sprinkle with rosemary, then coat with breadcrumbs.
    6. Place the chicken onto a baking tray. Bake until the chicken is heated through and the breadcrumbs are brown and crunchy. Serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 11 collections