Rosemary-Lemon Oven-Fried Chicken

You can never have too many beverage recipes, so give Rosemary-Lemon Oven-Fried Chicken a try. This recipe makes 6 servings with 760 calories, 42g of protein, and 48g of fat each. For $1.87 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 2752 people were impressed by this recipe. Head to the store and pick up candy coating, ground pepper, cornflakes, and a few other things to make it today. It is brought to you by Two Peas and Their Pod. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Oven Fried Rosemary Chicken, Walnut and Rosemary Oven-Fried Chicken, and Rosemary Brined Oven Fried Chicken.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. For the marinade: combine all of the ingredients except the chicken until evenly combined. Add the chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 6 hours. 2. When ready to cook, heat the oven to 425 degrees F. Arrange a rack in the upper third of the oven. Nest a cooling rack inside a rimmed baking sheet lined with aluminum foil, set aside. 3. Combine the cornmeal, cornflakes, cheese, oil, salt, black pepper, and cayenne in a shallow bowl and mix until well combined; set aside. Whisk together the eggs in a shallow bowl until evenly combined; set aside. 4. To coat the chicken, remove it from the marinade and let any excess drip off. Dip the chicken in the beaten eggs then in the cornflake mixture, turning to coat all over and pressing to help it adhere. Place the chicken pieces on the prepared baking sheet and repeat with remaining chicken. Let the chicken rest on the baking sheet for 15 minutes before baking. 5. Bake until the coating is golden and crispy, the juices of the chicken run clear when poked, and the internal temperature is 160 degrees F, 40-45 minutes. Note-you can coat the chicken and return it to the fridge and let it sit for up to 4 hours before cooking. Just let it sit at room temperature for 15 minutes before baking so it cooks more evenly.

 

Step by step:

1. For the marinade: combine all of the ingredients except the chicken until evenly combined.

2. Add the chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 6 hours.

3. When ready to cook, heat the oven to 425 degrees F. Arrange a rack in the upper third of the oven. Nest a cooling rack inside a rimmed baking sheet lined with aluminum foil, set aside.

4. Combine the cornmeal, cornflakes, cheese, oil, salt, black pepper, and cayenne in a shallow bowl and mix until well combined; set aside.

5. Whisk together the eggs in a shallow bowl until evenly combined; set aside.

6. To coat the chicken, remove it from the marinade and let any excess drip off. Dip the chicken in the beaten eggs then in the cornflake mixture, turning to coat all over and pressing to help it adhere.

7. Place the chicken pieces on the prepared baking sheet and repeat with remaining chicken.

8. Let the chicken rest on the baking sheet for 15 minutes before baking.

9. Bake until the coating is golden and crispy, the juices of the chicken run clear when poked, and the internal temperature is 160 degrees F, 40-45 minutes. Note-you can coat the chicken and return it to the fridge and let it sit for up to 4 hours before cooking. Just let it sit at room temperature for 15 minutes before baking so it cooks more evenly.

Nutrition Information:

covered percent of daily need