These chicken drumsticks are a surprisingly tasty and easy dinner that I sometimes make for myself when Mark is away on business. I haven't tried them with gluten-free breadcrumbs, but I will next time. They pair nicely with potatoes (either mashed or perhaps potatoes au gratin) and green beans or salad.
Herbed Breaded Chicken
Ingredients:
- 1 pack of chicken legs (mixed drumsticks and thighs are fine too - about 8 medium sized pieces)
- 2-3 cloves garlic minced
- 2 Tablespoons parsley (dried or fresh is fine)
- 2/3 sprigs fresh rosemary (dried is also fine - about 1 1/2 -2 Tablespoons will do)
- 6 leaves chopped fresh basil (dried is fine)
- 1 teaspoon kosher salt
- Freshly ground pepper
- 2 Tablespoons red wine vinegar
- 1 Tablespoon olive oil
- 1/3 cub plain bread crumbs
- 1-2 Tablespoons butter
Preheat oven to 350 degrees (180 C fan forced)
Place chicken parts in a bowl, add garlic, all herbs (dried or fresh), salt, pepper, vinegar and olive oil and toss/coat chicken very well. Sprinkle bread crumbs over top (bread crumbs will absorb all liquid) and coat chicken
Lay chicken out in a roasting pan - be sure to place any bits of the bread crumb coating on the chicken, as the goodness should not go to waste. Pat with butter on top and roast for 35-40 minutes.
Once chicken is cooked through, finish off in the broiler for 3-5 minutes (watch well so it doesn’t burn) so bread crumbs darken and chicken fat crisps
Remove chicken from pan and place on a dish. Enjoy!
Recipe Source: Tina's Nom Noms
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