Chicken Legs on Bed Of Vegetables in Dutch Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 3 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs, also with back piece
- Spice mix for poultry, your choice
- 3 large onion (s)
- 3 bell pepper (s)
- 2 zucchini
- 250 g mushrooms
- 50 g herb butter
- 2 beefsteak tomato (s)
Print Recipe
Pin Recipe Instructions
- Season the chicken legs on the outside and under the skin with the spice mixture. To loosen the skin, simply slide your finger between the flesh and the skin. Min. Let rest for 2 hours.
- Spread the herb butter in the Dutch oven or on the (high) baking sheet and add the vegetables, possibly adding a little more salt. I also added 2 tablespoons of mint oil (olive oil). Place the legs on the bed of vegetables, fire the Dutch Oven Ft6. 7 briquettes at the bottom, 11 briquettes at the top for 1 hour at the end, add another 12 briquettes at the top and cook for the crust of the legs for another 30 minutes.
- Alternatively, cook in the oven at 180 ° C top / bottom heat for one hour, maybe work briefly on the grill setting so that it becomes crispy.
- The composition of the vegetable bed can of course be freely adapted to your own taste. Calculate approx. 250 g per person.
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