La Española Olive Oil AU logo
Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Light in Colour Olive Oil La Española Light in Colour Olive oil bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil flavoured White Truffle La Española Extra Virgin Olive Oil flavoured white truffle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background

Twice-cooked chicken drumsticks

Twice-cooked chicken drumsticks

Cooking chicken twice might be the key to the greatest chicken... Try this twice-cooked chicken drumsticks with vegetables and find it out!

Serves

4

Preparation time

10 mins.

Cooking time

2 1/4 h.

Allergens

Ingredients

  • 2 x 500g pkts Coles Roasting Vegetables with Garlic and Rosemary
  • 4 cups (1L) La Española Mild & Light Olive Oil
  • 8 chicken drumsticks
  • 2 rosemary sprigs
  • 2 garlic cloves, thinly sliced
  • Chopped flat-leaf parsley, to serve

Directions

  1. Preheat oven to 140°C. Line a large baking tray with baking paper. Top with vegetables, garlic and rosemary from the roasting kits. Drizzle with 1 tbs La Española Mild & Light 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 220°C. 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.

Similar recipes

Orange chicken toast Orange chicken toast
Roast lamb by Martín Berasategui Roast lamb by Martín Berasategui
Irish stew Irish stew
Keep Updated