Rosemary Chicken legs on herbal bottom

Ingredients for Rosemary Chicken legs on herbal bottom

Instructions for Rosemary Chicken legs on herbal bottom

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

Part of chicken thighs and drumsticks in wrist over with a sharp knife. Put the pieces into a plastic bag, and pour the blended marinade by. Tie a knot in the bag and place it in the refrigerator at least an hour, preferably longer. Flip sometimes along the way.

Bottom: cut the peeled potatoes in both Peel and part the in large dice celery Cut Leek coarsely Put it all into a baking dish

Advantage the finished marinated chicken on top with skin side up, and pour marinade over.

Cover with aluminum foil and roast it in a hot oven at 210 degrees for over a hour.

Remove the foil and set oven at 250 degrees and FRY further 10-15 min. to the chicken skin is golden and crunchy (KEEP a close eye on it, it can quickly go strong!!)

Server right in the dish with a good salad for