My high-school classmate, who is studying in Germany, visited me with a present – a cookbook of German cuisine. I was so excited with this book. I like books, and cookbooks are always what I wish to have more and more.
Having spent several months in Germany, I didn’t have many chances to try German food. So with this book in my hands, I feel so free to start my adventure into this cuisine. I browsed the book to get the most easily applicable recipes. And I stopped at the poultry chapter with four different baked chicken recipes. All are easy to follow. But I firstly was attracted by this baked chicken with herbs, simply because I like herbs a lot. Herbs and spices play an important part in most of my cooking. So I decided to try making this baked chicken first.
I didn’t have the whole chicken legs in my freezer, I only had the thighs. So I went ahead with these. The crispy skin was wonderful with breadcrumbs mixed with herbs, which were very flavorful. I only regretted that I could use dried herbs only. There was no way I could get fresh herbs here. After baking, the excess fat from the chicken ran out onto the baking dish, so the chicken became less fat, which made me very happy too.
Ingredients (4 chicken legs)
- 4 chicken legs
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tsp paprika
- 6 tbs breadcrumbs
- Mixture of several herbs, fresh or dried (such as parsley, tarragon, rosemary, etc. )
- 1 little flour to coat the chicken
- 1 egg, lightly beaten
- 3 tbs vegetable or sunflower seeds oil
- Preheat the oven to 350F (180C).
- Wash the chicken well and pat dry with kitchen paper. Combine the salt, pepper and paprika, then rub this mixture evenly on the chicken.
- Mix the breadcrumbs and herbs in a separate bowl or plate.
- Lightly coat the chicken with flour, then dip the chicken into the egg and roll over the breadcrumbs mixture. Press so that the breadcrumbs stick evenly on the chicken.
- Place the chicken on baking dish. Sprinkle with oil.
- Bake for about 35-40 minutes.