Chicken Legs with Baked Sour Cream Vegetables

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 chicken legs
  • 800 g potato (s)
  • 1 zucchini
  • 300 g mushrooms
  • 1 handful cherry tomato (s)
  • 1 cup sour cream
  • 1 cup natural yogurt
  • 1 packet chives, frozen
  • 2 cloves garlic
  • olive oil
  • Paprika powder
  • Broth, granular
  • salt and pepper
  • Spice mix for chicken
  • rosemary
Chicken Legs with Baked Sour Cream Vegetables
Chicken Legs with Baked Sour Cream Vegetables

Instructions

  1. Preheat the oven to 200 degrees.
  2. Wash the chicken thighs and pat dry. Season the legs generously with chicken seasoning, paprika and the granulated broth. Be careful not to oil the thighs.
  3. Then peel the potatoes and cut them into bite-sized pieces. Clean, wash, halve the zucchini and cut into approx. 1 cm thick slices. Clean the mushrooms and cut in half if necessary. Wash the tomatoes too and cut them in half if necessary.
  4. Spread the potatoes in a dripping pan and drizzle with olive oil. Then season with salt, pepper and rosemary.
  5. Place a grill rack over the drip pan and the chicken legs on top. Put the drip pan together with the grill rack in the oven and fry for about 20 minutes. Now the delicious chicken fat drips onto the potatoes, which gives it a really great taste.
  6. Then add the chopped vegetables to the potatoes in the pan and bake for another 15 minutes.
  7. In the meantime, stir together the sour cream and yoghurt. Squeeze in the garlic cloves, stir in the chives and season well with salt and pepper.
  8. After about 35 - 40 minutes total time in the oven, serve the chicken legs with the oven vegetables and add the sour cream.

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