CRISPY ROSEMARY CHICKEN
I got this recipe from the Fall 2004 What's Cooking magazine by Kraft. The chicken stays nice and moist and is quite flavourful! I modified it ever so slightly, which I will add as I post the original. Hope you enjoy!
Provided by Shels
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
- Brush chicken lightly with egg.
- Add one chicken piece to bag and shake until evenly coated.
- Repeat with remaining chicken pieces.
- Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
- Discard any remaining mixture in shaker bag.
- Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).
Nutrition Facts : Calories 214.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 125.5, Sodium 89.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 25.3
CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
- Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
- Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
- Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
- Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.
CRISPY CHICKEN WITH ROSEMARY-LEMON SALT
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
- For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.
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- Position a baking rack in center of the oven and preheat the oven to 450ºF. Line a sturdy baking sheet with heavy duty foil. I lined mine twice so that it required minimum cleaning.
- In a small bowl, combine the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.
- In a bowl, combine the 2 tablespoons olive oil, 1/4 teaspoon salt, remaining 2 teaspoons garlic, and 1 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay the potatoes on the other side of the baking sheet.
- Bake for 20 minutes. If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken. After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil.
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