Chicken Legs with Difference
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 chicken thighs, cut into thighs and thighs
- 6 medium potato (s) (do not necessarily have to be peeled)
- 6 medium onion (s), quartered
- 1 lime (s), thinly sliced
- salt
- pepper
- Paprika powder, noble sweet
- rosemary
- Oil, to be brushed on
Print Recipe
Pin Recipe Instructions
- Divide the chicken thighs into thighs and thighs.
- Brush a baking sheet with oil, as well as the legs. Sprinkle the legs with a mixture of salt, pepper, sweet paprika and rosemary needles.
- Pre-bake in a preheated 225 degree oven with circulating air for approx. 10 minutes.
- Peel and halve the potatoes, peel and quarter the onions, brush with oil and sprinkle with the spices (chop the rosemary needles a bit). Cut 1 lime into thin slices.
- Add everything to the chicken legs. Possibly sprinkle everything with the frying liquid in between.
- Bake for about 40-50 minutes.
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