Side Dishes ›

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
Autumn Vegetables with Chicken Legs
Autumn Vegetables with Chicken Legs

Instructions

  1. Make 2 marinades from half of the oil, salt, pepper, garlic and marjoram, and season the chicken with paprika and chilli.
  2. 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.
  3. Place the meat and vegetables in the respective marinades and let them soak for about 30 minutes.
  4. 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.
  5. Arrange on a platter and garnish with the spring onions cut into rings.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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