Chicken 1764

A few years back we created this great blend with our friends at Ruinart champagne to pair with their Rose. Here we use it on a simple roasted chicken that would go great with a chilled bottle of champagne if you're in the mood. 1764 - Recipe by Lior Lev Sercarz serves 4 - 6

Ingredients & Instructions

6 chicken legs, bone in, skin on 1 large onion, peeled and thinly sliced 2 Tbsp 1764 spice salt olive oil • Preheat the oven to 350 degrees.• Coat the chicken legs with a bit of olive oil and then sprinkle the 1764 spices all over them. Season with salt on both sides. • Spread the sliced onion on a baking tray lined with parchment paper or in the bottom of a roasting pan and drizzle a little olive oil on them. Season with salt. • Place the chicken legs on top of the sliced onion and bake for 30 minutes, basting once or twice with the cooking juices. • Increase the temperature to 400 degrees and cook for about 15 minutes more, until chicken is fully cooked and gets a nice brown color on top. You can also place them under the broiler for a few minutes at the end to get even crispier skin.

Variations & Ideas:

• add thinly sliced potatoes and place them with the onions under the chicken. • add some lemon wedges and dried apricots.
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