Side Dishes ›

Chicken Legs with Root Vegetables

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 5 chicken legs
  • 5 carrot (s)
  • 2 kohlrabi
  • 4 potato (s)
  • 1 leek
  • 1 handful oregano, fresher
  • 125 ml water
  • olive oil
  • salt and pepper
  • Paprika powder, noble sweet
Chicken Legs with Root Vegetables
Chicken Legs with Root Vegetables

Instructions

  1. Divide the chicken legs at the joint and season with salt, pepper and paprika. Fry in olive oil in an ovenproof pan. Then take it out and keep it warm.
  2. Clean all vegetables and cut into large cubes. Fry in the pan. Season with salt and pepper and add the chopped oregano. Pour the water on. Place the chicken pieces on top and finish cooking everything in the oven in about 25 minutes at 175 degrees.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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