Chicken Legs with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 chicken legs
- 6 medium potato (s)
- 3 onion (s)
- 3 bell pepper (s)
- rosemary
- salt and pepper
- possibly garlic
- Oil (olive oil)
Print Recipe
Pin Recipe Instructions
- Separate the chicken thighs into thighs and thighs, oil the pepper and salt on the oiled baking sheet, sprinkle with rosemary and cook in the convection oven. When the poultry is a bit cooked, put the other ingredients on the baking tray, cut the potatoes in half, quarter the peppers, cut the onions into eighths, brush a little with olive oil and sprinkle with the above-mentioned spices. In the meantime, check it again and, if necessary, sprinkle the liquid that has accumulated on the tray on dry areas. When everything has the desired browning color and the potato halves and the meat are done, serve from the tray.
- The temperature and time indicated vary by the various ovens, about 40 minutes at 200 degrees. Best to try it out yourself. Tastes really good.
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