
Steps
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the olive oil, rosemary, thyme, garlic, salt, and pepper.
- Rub this mixture all over the rabbit leg.
- In a baking dish, place the chopped carrot, parsnip, and potato, and drizzle with a little olive oil and season with salt and pepper.
- Nestle the rabbit leg among the vegetables and pour the chicken broth into the dish.
- Cover with aluminum foil and roast in the preheated oven for 40 minutes.
- Remove the foil and roast for an additional 10-15 minutes until the rabbit is golden brown and the vegetables are tender.
- Let rest for a few minutes before serving.
Ingredients
- 1 rabbit leg (about 200g)
- 1 medium carrot, chopped
- 1 small parsnip, chopped
- 1 small potato, cubed
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 1 clove garlic, minced
- 1/2 cup chicken broth
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