Rosemary chicken with roasted vegetables next to the current rosemary packaging.

Rosemary Chicken

5060 Min
A Kotányi rosemary sachet from the 2010s.
Rosemary, ChoppedOur packaging since 2010
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Our chef shares his favorite recipe: Erwin Kotányi is a master of herbs and spices and loves using them for seasoning. This recipe for rosemary chicken à la provençale is one of his best and gives a modern twist to a beloved classic.

Ingredients 4 Portions

Preparation

  1. 1

    Preheat the oven to 160°C (347°F) using the convection oven setting.

  2. 2

    Pour approximately 1 cm of olive oil into a deep pan, peel the garlic cloves and add them whole to the pan. Cut the onion into quarters and add to the pan.

  3. 3

    Season the legs with salt and pepper on both sides.

  4. 4

    Peel the potatoes, halve or quarter them depending on size, season generously with salt and add them to the pan.

  5. 5

    Place in the oven and, after 15 minutes, pour over with a little water. Baste regularly with the juices.

  6. 6

    The chicken should need around 40 to 45 minutes to cook.

  7. 7

    10 minutes before it is cooked, baste well once again and sprinkle over a generous amount of crushed rosemary.

    Hint:

    Do not add the rosemary any earlier, as it will burn and leave a strong, bitter flavor.

Erwin Kotányi