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TWICE-COOKED CHICKEN DRUMSTICKS WITH VEGETABLES

Extremadura

TWICE-COOKED CHICKEN DRUMSTICKS WITH VEGETABLES

Cooking chicken twice might be the key to the greatest chicken ever... You don't believe us? Try this twice-cooked chicken drumsticks with vegetables! You won't regret it.

SERVES

4

PREPARATION TIME

10 minutes

COOKING TIME

2 ¼ hours

ALLERGENS

INGREDIENTS

  • 500g of vegetables of your liking 
  • 4 cups La Española Mild & Light Olive Oil
  • 8 chicken drumsticks
  • 2 rosemary sprigs
  • 2 garlic cloves, thinly sliced
  • Chopped flat-leaf parsley, to serve
  • 1tbsp of rosemarey
  • 1 teaspoon of garlic powder

DIRECTIONS

  1. Preheat oven to 284℉. Line a large baking tray with baking paper. Top with the vegetables, the garlic powder, the garlic cloves and the rosemary. Drizzle with 1 tbs La Española Light in Colour Olive Oil. Season. Toss to coat. Arrange the chicken in a single layer in a roasting pan. Pour over the remaining olive oil. Roast the chicken for 2 hours or until golden brown and cooked through, adding the vegetables to the oven for the last 40 mins of cooking.
  2. Remove chicken from oven. Increase oven to 428℉. Roast the vegetables for a further 10 mins or until golden brown.
  3. Drain the chicken, reserving the olive oil (see tip below). Add the chicken to a non-stick frying pan with the rosemary sprigs and sliced garlic. Cook over medium-high heat, turning, for 5 mins or until crisp. Arrange on a platter with the vegetables. Sprinkle with parsley.

TIP Strain the cooled olive oil into a sealable glass jar. Discard the solids. Store in the fridge for up to 1 week. Use it to make soups and stir-fries, or drizzle over vegetables before roasting.

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