Chicken Legs on BBQ Potato Vegetable Bed
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken legs, with back portion (approx. 250g per piece)
- 12 potato (s), young
- 4 medium onion (s), red
- 3 medium bell pepper (s), red
- 2 bulbs garlic, fresh
- 200 ml sauce, (homemade BBQ sauce)
- 1 sprig rosemary
- 2 sprigs thyme
- a bit salt
- some pepper, freshly ground black
- some olive oil, (for brushing the mold)
Print Recipe
Pin Recipe Instructions
- Brush the chicken legs with the BBQ sauce, wash the potatoes well, brush them off and cut into wedges (4 to 6 wedges depending on the size) and season with BBQ marinade, salt and pepper.
- Brush a coated baking dish / roaster with a little olive oil, put the potato wedges in it and place the chicken legs on top. Put in the still cold oven and set the oven to 200 degrees top and bottom heat. D.
- Peel the onion, cut in half and cut into thin strips. Wash and clean the peppers and cut into pieces. Quarter the garlic bulbs.
- When the oven has reached 200 degrees, fry the potato wedges with the chicken thighs for 20 minutes, take them out of the oven, remove the thighs, pour the stock, salt and pepper, add the onions, bell peppers and garlic, mix with the potatoes , Add thyme and rosemary sprigs, put the legs back on top and let simmer for another 30 minutes at reduced heat (180 degrees). Take out and serve immediately. The meat then falls loosely from the bone, but is not dry.
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