-
1
Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
-
2
Wash and trim the chicken legs of any excess fat.
-
3
Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper.
-
4
Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
-
5
Crack the eggs into a similar dish, add the milk and whisk to combine.
-
6
Season with salt and pepper, to taste.
-
7
In another dish add the flour and season with salt and pepper, to taste.
-
8
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs.
-
9
(Cook's Note: you could also bread the legs by putting the bread crumbs in a large plastic bag and shaking the legs in the crumbs inside the bag.)
-
10
Lay the chicken legs out on a tray lined with parchment paper, as you work.
-
11
Refrigerate the legs for about 15 to 20 minutes for the breading to set.
-
12
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil.
-
13
Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil).
-
14
Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter.
-
15
Season with salt and serve with lemon wedges.
