Chicken Legs on Vegetables

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 chilli pepper (s), dried
  • 100 ml white wine
  • 1 teaspoon herbs Provence
  • 1 teaspoon paprika powder, noble sweet
  • salt and pepper
  • 6 tablespoon olive oil
  • 6 chicken leg (s) (or more)
  • 1 kg potato (s)
  • 500 g carrot (s)
  • 4 onion (s)
Chicken Legs on Vegetables
Chicken Legs on Vegetables

Instructions

  1. Salt + pepper the chicken drumsticks.
  2. Make a marinade from white wine, olive oil, chilli, herbs and spices. Marinate the chicken legs for about 1 hour.
  3. Cut the potatoes into pieces, carrots into slices and onions into wedges.
  4. Oil the drip pan. Spread the vegetables on top. Place the drip pan on the second rail from below in the oven. Slide the wire shelf over it. Remove the legs from the marinade and place on the grid. Brush the legs with the marinade from time to time and stir the vegetables. Fry at approx. 220 degrees for 50-60 minutes.

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