September 24, 2013
You can achieve crispy chicken without using the deep fryer. This recipe for chicken legs and thighs creates a crispy crust with tender and moist meat. This is a great dish to serve to a crowd because it is easy and you can easily double or triple the recipe.
Ingredients:
4 chicken thighs
2 Tbsp of extra virgin olive oil
rosemary
sage
tarragon
salt
pepper
6 Tbsp of bread crumbs
2 Tbsp of honey
2 Tbsp of vinegar
Directions:
Preheat the oven to 200°C/400°F.
Wash and dry the chicken thighs.
Mince the herbs.
In a bowl put the extra virgin olive oil, the minced herbs, salt and pepper.
Put the chicken inside the bowl and gently massage the chicken with the oil and herbs mixture.
Pass each thigh on the breadcrumbs and put on an oven tray covered with parchment paper.
Cook until well done, from 50 minutes to one hour, depending on your oven and the weight of the chicken pieces.
At half cooking time, turn each piece to the other side.
Prepare a sauce mixing the honey and vinegar.
Five minutes before taking the chicken out of the oven, brush each piece with the sauce.
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