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Crispy Baked Rosemary-Garlic Chicken Legs Recipe

Crispy Baked Rosemary-Garlic Chicken Legs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

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  • on April 25, 2013

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    Loved this recipe!! My fiancé calls this his favorite chicken. I have made several times. I cook at 400 for an hour and turn half way through cooking. They turn out perfect and crispy.

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  • on April 23, 2013

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    I wish I would have read the comments on the temp being off. Other than that we were happy with this tonight... The lemon juice is a must, skipping that would haven a recipe deal breaker.

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  • on January 20, 2013

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    I did enjoy the flavor of the garlic rosemary and lemon with the chicken and fresh out of the oven it had a good crunch. BUT the coating was an unattractive light beige. I did notice on the show that the chicken looked burned on the pan side as Tyler plated up. My problem was that the pan side was the only side that got good color, even though the chicken was cooked through. The worst part is that any leftovers became really bad as the panko crust lost any crispness and became a soggy mess. Usually cold "fried" chicken is just as good as hot (see Alton's program but I wound up scraping off the coating to make this palatable. Frying would probably give better results for leftovers (and for color.

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  • on November 01, 2012

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    Ok, the cooking time/temp is way off on these. I did 400 degrees for an hour and they were perfect. I changed things up a bit when I realized I was all out of eggs and only had half the panko I needed. Instead of egg I used a mix of dijon mustard, mayo and honey and brushed it onto the chicken. I used half panko and half regular bread crumbs and garlic powder instead of fresh garlic. I also put a little grated parm in the breading. I was going to give this recipe 3 stars, but when I realized I changed so much I felt like that wasn't fair and I hate it when people do that, so it's a 4 star recipe, but I didn't feel it was anything great.

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  • on March 22, 2012

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    Flavors are nice and it's easy to prepare but nothing exceptional here.

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  • on March 21, 2012

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    Great recipe! Tyler Florence has not failed me yet. Great week night meal...yum!!!

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  • on March 21, 2012

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    I thought it was great!A very tasty simple meal. Although I think I could have used more garlic and rosemary. Don't forget the Lemon It makes a big taste splash! I'm Now a Tyler Florence Fan!

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  • on March 19, 2012

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    fantasic!

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  • on February 27, 2012

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    It was just okay. Tried it twice; the first time improvising with ingredients I already had in the house. The other time, I used what was suggested; choosing dried herbs instead of the mortar ground rosemary and garlic. I agree with a few of the other reviewers, the recipe suggests a baking temperature that was too low and it over compensated on the measurements, resulting in waste. For the amount of effort, I'll likely not continue to make this dish.

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  • on February 23, 2012

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    Very tasty. My husband loved it! I made a much smaller amount of the breading. I just kind of "eyeballed it". Instead of chicken legs I used boneless chicken breasts and flattened them out between two pieces of waxed paper with a wooded kitchen mallet. (I do this for alot of my chicken recipes. Even for grilling!! Less cook time and it is always moist. Just don't over cook or it will be dry. Then cooked at 425 for 15 minutes. I also sprayed with a little Pam before cooking instead of the olive oil for less calories. They came out crispy, moist and delicious!! Also, the lemon makes it even better.

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