Rosemary Chicken on Herbal bottom

Ingredients for Rosemary Chicken on Herbal bottom

Instructions for Rosemary Chicken on Herbal bottom

To prepare the Rosemary Chicken on Herbal bottom recipe, please follow these instructions:

Share the thawed chicken legs in over-and drumsticks in the wrist with a pointed knife. Put the pieces into a plastic bag, mix the marinade and pour it in. Tie a knot in the bag and lean it in the fridge for at least an hour-turn a few times along the way.

Bottom: cut the peeled potatoes in both, Peel celery and part the in large dice, cut Leek coarsely and put it all into a large ovenproof dish.

Advantage the finished marinated chicken on top with skin side up and pour the marinade over. Cover with aluminum foil and roast in oven at 210 degrees C and FRY further 5-10 my, to chicken skin is browned and crisp.

Keep a close eye on the oven-it can suddenly go strong.

Server right in the frying pan.