Crispy Italian Chicken Legs
Chestnuts are probably one of the most recognisably festive nuts out there, with them beig eating at winter markets after being roasted and served in a paper cone! Mmmm You know the smell I talk of, when you walk around and you get these wafts of orgasmic flavour!
Chestnuts are an odd nut, having a higher than normal carbohydrate content and is why they’re commonly used to replace potatoes or as a flour if ground up, so if you’re looking for a gluten free flour it’s a great alternative!
What I like most about this paticular recipe is how easy it is but how great it tastes! Perfect for this time of the year!
Well I’m sure you’re already wanting to get started! So let’s get makin’ & bakin’!!
- Chicken Leg (drumstick and thigh)
- Rosemary or Thyme OR even both
- Olive Oil
- Balsamic vinegar
WHACK your oven to 220C
BOSH all your legs in a roasting tray
SALT your legs well – chicken legs not your legs – sprinkle pepper also
DRIZZLE with olive oil and balsamic
TOP with rosemary
SLAM it in the oven for 5mins at 220C
REDUCE heat to 180C and leave to cook for 20-25mins
Ahhh amazing gorgeous cripsy salty skin infused with the flavours and aromas of the Italian hills, you bite in and the skin just crunches, giving way to the delicate inner your mouth watering as it just oozes flavour!!
Such a great and easy recipe, UNDER 5mins prep time WIN
From Will, the guy who felt like he was in Gladiator as he tucked into his leg