Chicken with Parmesan, Wine and Rosemary
Photography by Aaron McLean.
This is great dish for feeding a crowd as the recipe is easily doubled. You can also use just drumsticks if you prefer.
Serves: 4
INGREDIENTS
4 whole chicken legs (drumstick and thigh), skin on
¾ cup white wine
3 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons Dijon mustard
½ cup freshly grated Parmesan
2 teaspoons finely chopped rosemary or thyme
sea salt and freshly ground pepper
Roasted Green Beans and Tomatoes
250 grams green beans, stalk end trimmed
1 tablespoon olive oil
sea salt and freshly ground pepper
1 punnet cherry tomatoes
2 handfuls rocket leaves
METHOD
Preheat the oven to 180°C. Season the flesh side of the chicken and place skin side up in a lightly oiled baking dish.
Stir all the remaining ingredients together and season. Spoon the mixture over the chicken, keeping as much of the Parmesan on top of the chicken as possible.
Roast for 40-50 minutes or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Cooking time will depend on the size of the chicken. Cover the chicken loosely with a piece of foil if browning too much.
Transfer the chicken to plates. Tilt the pan and spoon off excess fat. Serve with the following roasted beans and tomatoes and spoon over some of the lovely cooking juices.
Roasted Green Beans and Tomatoes: Preheat the oven to 180°C.
Put the beans on a baking tray and toss with the oil, salt and pepper. Roast for about 10 minutes until just tender then add the tomatoes and cook for another few minutes until the tomatoes are just starting to split. Cool for 5 minutes then toss with the rocket and serve under the chicken.
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