Baked Chicken Legs with Rice and Vegetables
by Editorial Staff
Delicious baked chicken legs with rice and vegetables. The dish is quick and easy to prepare. Cook with love for the most delicious meal. Bon Appetit!
Cook: 1 hour 30 minutes
Servings: 6
Ingredients
- Chicken legs – 6-8 pcs.
- Parboiled rice long – 400 g
- Frozen vegetables – 400 g
- Bulb onions – 1 pc.
- Lemon – 1/2 pc.
- Olive oil – 100 ml
- Garlic – 2 cloves
- Salt – 1/2 tbsp (taste)
- Water – 800 ml
Spices:
- Basil – 1/3 teaspoon
- Oregano – 1/3 teaspoon
- Ground paprika – 1/2 teaspoon.
- Ground black pepper – 1/2 teaspoon.
- Thyme – 1/3 teaspoon
Rub the chicken with spices and salt, add a little lemon juice. Use spices to your taste. Lemon juice can be substituted for balsamic or grape vinegar. Vegetables go well with rice, we also select freezing to taste.
Directions
- Grate chicken legs with spices, salt, garlic, lemon juice. If desired, leave to marinate for 2 hours.
- Dice the onion. Fry the onion in olive oil until transparent.
- Pour the rice into a baking dish, add the fried onions, salt, and stir. Cover with water, smooth the rice evenly in shape. Layout the chicken legs.
- Arrange frozen vegetables evenly. Cover with foil. Bake in an oven preheated to 180 degrees for about 1 hour 20 minutes.
- We check the readiness and serve.
Bon Appetit!
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