Rosemary Chicken
50—60 Min
Our general manager shares his favorite recipe: Erwin Kotányi is a master of herbs and spices and loves using them for seasoning. This recipe for rosemary chicken à la provençale is one of his best and gives a modern twist to a beloved classic.
Ingredients 4 Portions
- 4 pcs.Chicken legs
- 3 pcs.Garlic cloves
- 1 pcs.Onion, large
- 500 gPotatoes
- Olive oil
- 1 tsp.Sea Salt, Coarse
- 1 pinchPepper Black, Whole
- 3 tbsp.Rosemary, Chopped
Preparation
- 1
Preheat the oven to 160°C (347°F) using the convection oven setting.
- 2
Pour approximately 1 cm of olive oil into a deep pan, peel the garlic cloves and add them whole to the pan. Cut the onion into quarters and add to the pan.
- 3
Season the legs with salt and pepper on both sides.
- 4
Peel the potatoes, halve or quarter them depending on size, season generously with salt and add them to the pan.
- 5
Place in the oven and, after 15 minutes, pour over with a little water. Baste regularly with the juices.
- 6
The chicken should need around 40 to 45 minutes to cook.
- 7
10 minutes before it is cooked, baste well once again and sprinkle over a generous amount of crushed rosemary.
Hint:
Do not add the rosemary any earlier, as it will burn and leave a strong, bitter flavor.
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