Autumn Vegetables with Chicken Legs
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 small pumpkin (se), (approx. 300g)
- 4 large carrot (s)
- 4 small parsnips
- 4 medium potato (s)
- 4 medium onion (s)
- 100 ml olive oil
- 6 chicken legs
- 4 cloves garlic
- salt and pepper
- Marjoram, dried
- Paprika powder
- Chili powder
- Spring onion (s), for garnish
Print Recipe
Pin Recipe Instructions
- Make 2 marinades from half of the oil, salt, pepper, garlic and marjoram, and season the chicken with paprika and chilli.
- Wash and peel the vegetables and cut in half, quarter or eighth depending on the size, everything should be about the same size. Wash the chicken thighs and pat dry, slightly scratch the skin in some places, so the marinade can soak in better.
- Place the meat and vegetables in the respective marinades and let them soak for about 30 minutes.
- Layer the vegetables in an ovenproof dish and place the chicken legs on top. Cook in the preheated oven at 180 ° C fan oven or 200 ° C top / bottom heat for about 60 minutes, if necessary cover the chicken with aluminum foil.
- Arrange on a platter and garnish with the spring onions cut into rings.
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