Hi there, foodies! Today I’m bringing you one of those recipes that fills the house with an irresistible aroma while it cooks: roasted rabbit legs. Golden, tender, and full of that delicate flavor typical of this lean white meat. A simple and delicious dish with very little effort.
Want to know how to make roasted rabbit legs?
This recipe is as easy as it gets: a good marinade, a bit of patience, and the oven does the rest. I use rabbit legs here because they stay juicy and tender, but you can use other parts if you prefer. Just reduce the baking time a little, since the legs are usually the largest pieces.
The result is juicy, tender meat with the wonderful aroma of olive oil, garlic, paprika, and herbs. To go with it, I like to roast some potatoes right in the same tray, though it’s also delicious served with garlic rice or roasted thyme potatoes.
If you enjoy rabbit dishes, you’ll find more ideas on the blog like the aromatic roasted marinated rabbit with rosemary, orange and maple syrup, which is a real crowd-pleaser.
Roasted rabbit legs recipe
Note: There is a rating embedded within this post, please visit this post to rate it.Ingredientes
- 4 rabbit legs
- 6 tbsp extra virgin olive oil
- 2 or 3 garlic cloves, finely chopped
- 1 tsp sweet paprika
- 1 tsp herbes de Provence or dried thyme
- Salt and pepper, to taste
- A splash of white wine
- 150 ml (⅔ cup) chicken stock
- 800 g (1 lb 12 oz) potatoes for roasting
Elaboración
- Clean and pat dry the rabbit legs. Remove any excess fat or skin if present. Season generously with salt and pepper on both sides.
- Make the marinade: crush the garlic with a pinch of salt using a mortar and pestle until it forms a paste. Add 4 tablespoons of olive oil, paprika, and the herbs. Stir until well combined.
- Place the rabbit legs in a baking dish and coat them thoroughly with the marinade. Make sure every bit is covered.
- Cover and let marinate for at least 30 minutes at room temperature (if it’s cool) or for 1 hour. For a deeper flavor, refrigerate for 4 hours or overnight.
- Remove the rabbit from the fridge about 20 minutes before baking. Preheat the oven to 400°F (200°C), rack in the middle position.
- Meanwhile, scrub the potatoes (peel if you prefer). Cut into thick wedges, season with salt and pepper, and toss with 2 tablespoons of olive oil.
- Add the potatoes to the baking dish, mixing them with any leftover marinade. Pour in the white wine and chicken stock to keep the dish moist.
- Arrange the rabbit legs on top of the potatoes. Cover with foil or another baking tray and roast for 20–25 minutes.
- Remove the cover, flip the legs using tongs, and spoon over some of the pan juices. Return to the oven uncovered for another 15–20 minutes, until the meat and potatoes are tender.
- Turn the legs skin-side up, baste again, and raise the temperature to 425°F (220°C). Roast for about 5 minutes more, just until the skin is beautifully golden.
- Turn off the oven and let rest for 10 minutes before serving. It helps the juices settle and keeps the meat tender.
- That’s it! Serve the rabbit legs with the roasted potatoes, drizzling the pan sauce over just before serving. Enjoy!
Sugerencias, trucos y consejos
- If you want more sauce, add a bit of extra stock at the end, mix, and adjust seasoning.
- For a little kick, add a pinch of hot paprika or a few drops of Tabasco to the marinade.
- Serve with garlic rice or roasted thyme potatoes.
- For a complete meal, add a simple green salad or some sautéed vegetables on the side.
- It keeps well in the fridge for 2–3 days in an airtight container.
- You can also freeze the cooked rabbit legs. Defrost in the fridge and reheat gently in the oven or in a skillet with a bit of stock.
Now you know how to make roasted rabbit legs
A recipe that never fails, full of countryside flavors and with the herbal touch I love. Perfect for a comforting meal where you can savor every bite. Add some roasted vegetables on the side, and you’ve got yourself a feast with minimal effort.
I really encourage you to try this at home. You’ll see how tender and flavorful the rabbit turns out, and the smell while it bakes… pure joy. Perfect for a weeknight dinner or even when you want to impress guests without stress.
And if you make it, I’d love to know how it turned out! Leave your thoughts, questions, or suggestions in the comments. I always read them. And if you liked it, don’t forget to rate the recipe, hit “like,” and share it so more people can give it a try.
See you next time!