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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

Showing 71-80 of 82

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  • on January 18, 2010

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    Dianna, thyme is an excellent herb to use with chicken and can subbed for rosemary in this dish. I do that a lot as my spouse is not a huge fan of rosemary either.

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  • on January 18, 2010

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    Would this be great with the skin removed??

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  • on January 18, 2010

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    I loved the legs even though I forgot to put in the eggs.

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  • on January 18, 2010

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    im not a huge rosemary fan. can i sub something else out? and for those who have made the dish is it overpowering or just a hint? (childhood trauma w rosemary

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  • on January 18, 2010

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    This turned out good. Didn't read the part about the parchment paper, but realized they didn't something between the legs and the plate while in the fridge so used wire racks.

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  • on January 17, 2010

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    My husband is not a foodie- unlike me, but he sat and watched this episode and asked me to make it for him. It was easy to make and the ingredients were so simple that I had every ingredient in my pantry. The chicken stayed moist and crispy and my husband said it definitely delivered. Thanks Tyler:

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  • on January 17, 2010

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    Thank you for another great recipe for the cookbook. I used thighs instead and they came out really moist and delicious.

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  • on January 17, 2010

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    These chicken legs are absolutely outstanding! The rosemary and garlic really come through and give a huge flavor to the chicken. I even rubbed a little of the herb oil paste on the chicken legs themselves before flouring to give the meat some extra flavor. Absolutely outstanding and just shows that a few simple ingredients can lead to an unbelievable meal! Great show and great recipe!

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  • on January 17, 2010

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    Great flavor on the breading. I drizzled a little olive oil over the top of the drumsticks when I put them in the over which made them brown up a little more. Will try next time on thighs and maybe even breasts. Easy recipe with easy clean up. Thx Tyler!

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  • on January 16, 2010

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    I loved the garlic and rosemary with the panko!! The breading technique makes an excellent "crust" for baked chicken. Since I prefer other cuts of chicken, I think I will try it next time with thighs or maybe even boneless skinless chicken breast. But the flavors were great! By the way, I only left it in the fridge before baking for about 5 minutes (as Tyler said on the show, and the panko stayed on just fine.

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