Seemingly the legs looks as fried in deep fat layers, you are wrong. Little boiled and baked in the oven, these legs are the right choice for your lunch or dinner with family or friends. Enjoy!

chicken legs


– 3 tablespoons salt
– A little rosemary
– 4 tablespoons bread crumbs
– 2 pounds chicken legs
– 100 grams Parmesan
– oregano
– 3 tablespoons olive oil
– parsley
– 1 bay leaf
– 1 onion
– 2 liters of water
– 80 ml balsamic vinegar
– A little red pepper
– 2 teaspoons black pepper


In a pot with cold water put salt embalmed vinegar, bay leaf, dried parsley, dried oregano and dried rosemary. When the water is boiling place the chicken legs. It takes 4 – 5 minutes to re-start the water to boil and when that happens let it boil for 15 minutes. It keeps the taste and receives lot of flavor from the spices, after cooking it becomes crispier. Once cooked let it cool and dry as much as its possible. Meanwhile prepare the sauce. Place the oven to heat to a temperature of 220 degrees Celsius.

chicken legs1


In the mortar put garlic and salt, mix until you get nice creamy consistency. Place the garlic in a large pot add olive oil, a little red pepper, black pepper and mix it all together. If necessary, add a little olive oil.

Place the chicken legs in a bowl and sprinkle them with a few tablespoons of bread crumbs, everything is mixing several times and add grated Parmesan.

Once all this is done, in the baking pan put olive oil at the bottom and put the legs throughout the pan. Before put on each chicken legs a little more Parmesan to get extra crispy.

Put it in the oven that is heated to 220 degrees Celsius and bake for 25 minutes. Remove and let them to cool a little.

Good appetite!