Vinegar Chicken with Parmesan Anchovy Crust

If you are looking for a dinner that’s incredibly full of amazing flavour and unbelievably easy to make, look no further. This delicious herb Parmesan chicken legs recipe features crispy, skin-on, bone-in chicken thighs and drumsticks coated with a mixture of olive oil, freshly grated Parmesan cheese, garlic, herbs, anchovy and chilli, then baked at 220C/430F for 25-30 minutes until golden brown. It is a simple, gluten-free and low-carb meal. Serve them with some greens of your choice or if you have no issue with carbs, with lots of crusty bread to mop up the delicious sauce.


1.5-1.8 kg Bone-in, skin-on chicken thighs and drumsticks Sea salt and freshly milled black pepper 60 g Parmesan, cut into small pieces 5 Large garlic cloves, peeled and chopped 5 Olive oil-packed anchovy fillets 1 tbsp Dried oregano 1 tbsp Dried thyme 2 tbsp Italian flat parsley, finely chopped 1 tsp Red pepper flakes 3 tbsp Olive oil, divided 1-2 tbsp Chicken schmaltz (or olive oil) 180 ml Dry white wine or chicken broth 2 tbsp Red wine vinegar 2 tbsp Balsamic vinegar Small handful fresh thyme sprigs Freshly chopped parsley

1.5-1.8 kg Bone-in, skin-on chicken thighs and drumsticks
Sea salt and freshly milled black pepper
60 g Parmesan, cut into small pieces
5 Large garlic cloves, peeled and chopped
5 Olive oil-packed anchovy fillets
1 tbsp Dried oregano
1 tbsp Dried thyme
2 tbsp Italian flat parsley, finely chopped
1 tsp Red pepper flakes
3 tbsp Olive oil, divided
1-2 tbsp Chicken schmaltz (or olive oil)
180 ml Dry white wine or chicken broth
2 tbsp Red wine vinegar
2 tbsp Balsamic vinegar
Small handful fresh thyme sprigs
Freshly chopped parsley

Heat the oven to 220C/430F. Pat-dry the chicken and season well on all sides with salt and pepper. Place Parmesan pieces in your food processor and pulse until the cheese is finely grated.
Add the garlic, anchovies, herbs, red pepper flakes, and 3 tablespoons of olive oil. Pulse until a paste forms. Season with a big pinch of salt and lots of pepper.
Heat the chicken schmaltz in a large skillet over medium-high heat. Nestle in half the chicken, skin-side down. Sear the chicken until it releases from the pan naturally and is well-browned, 5-8 minutes. Flip the chicken and let cook for another 5 minutes. Transfer the chicken to an oven-safe tray, skin-side up, then repeat with the remaining chicken.
Use a spoon or spatula to smear the prepared cheese-herb mixture over the skin side of each chicken piece.
Pour the white wine or broth, and the balsamic and red wine vinegars into the skillet, and use a wooden spoon to loosen any browned bits stuck to the pan. Pour the sauce into the baking tray, taking care not to over the chicken. Scatter fresh thyme sprigs around the chicken.
Transfer the tray to the oven and cook until the liquid has reduced by about half and the chicken is cooked through, registering at least 74C/165F on an instant-read thermometer, 25-30 minutes. Garnish the chicken with chopped parsley and enjoy.