Chicken Legs in Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 9 small potatoes
- 1 sprig rosemary
- 1 sprig thyme
- 1 onion (s)
- 2 cloves garlic
- 250 g tomato (s), fresh
- 4 chicken leg (s)
- salt and pepper
- 3 tablespoon tomato ketchup
- 2 teaspoons honey
- 3 tablespoon vegetable oil
- 3 tablespoon chili sauce
- 3 tablespoon soy sauce
- 4 tablespoon olive oil
- 1 glass poultry stock or broth
Print Recipe
Pin Recipe Instructions
- Wash potatoes thoroughly. Wash the thyme and rosemary, pat dry and pluck the leaves or needles and chop the rosemary. Peel and slice the onions and garlic. Wash the tomatoes, remove the stalk and, depending on the size, cut in half or quarter.
- Pepper and salt the chicken legs and place in a roasting pan. Bring the ketchup, honey, soy and chilli sauce to the boil briefly and brush the legs generously with it. Place the potatoes between the legs. Spread the onions and garlic on top. Mix the herbs with the olive oil and pour over. Place the roaster on the second rack in the oven and cook for 40 minutes at 180 ° C.
- Then add the tomatoes and the chicken stock and cook for another 15 minutes.
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