Crispy Rosemary Apple Baked Chicken
A crispy 'not-so-fried' chicken recipe that everyone will love (especially kids!) featuring Nelson Olive Oil Co. Gravenstein Apple White Balsamic & Herbes de Provence Olive Oil. Soaking the chicken in milk makes it super moist inside and the cornmeal is the key to the outer crunch. This is such a versatile recipe, feel free to play around with our other Balsamics and Flavoured Olive Oils, whatever you have in the cupboard, just make sure you include the garlic and milk in the marinade. You can also substitute the flour for a gluten-free variety and the milk for dairy-free nut milk. Chicken thighs work great too, just make sure your chicken in SKIN-ON and preferably bone-in.
Click the image below for a how-to video!
2-3 lbs bone-in/skin-on chicken pieces (about 8-10 drumsticks or thighs)
1/2 c milk
I clove garlic, crushed
1 tbsp fresh rosemary, finely chopped (or 1/2 tsp dried)
1 tbsp NOOC Herbes de Provence Olive Oil
2 tbsp NOOC Gravenstein Apple White Balsamic
1/3 c cornmeal
1/4 c all purpose flour
1 tsp paprika
1/4 tsp garlic powder
1 tsp sea salt
1 tsp freshly ground pepper
MIX all marinade ingredients in a small bowl. POUR over chicken pieces in a ziplock bag or sealed container and marinate at room temperature for up to 2 hrs or overnight in the fridge (make sure all chicken is thoroughly coated - you can flip or rotate periodically for more even marinating).
PREHEAT oven to 400F and place one rack at the top of the oven. PLACE all coating ingredients in a bag and shake to combine. Remove chicken from marinade (shaking off excess liquid), place in bag and shake to thoroughly coat (you can do this in 2 batches depending on the size of the bag).
SHAKE OFF excess coating and place in a single layer (not touching each other) on a parchment paper lined baking sheet. BAKE on top rack for 25-30 mins, FLIP and bake for another 20-25 minutes until golden and crispy!