Summary

Ingredients

• 4 chicken legs
• 1 clove garlic
• 1 onion (s)
• 6 carrot (s)
• 6 potato (s)
• 4 tablespoon oil, neutral
• 1 tablespoon, heaped paprika powder
• 1 pinch (s) nutmeg
• 1 teaspoon, heaped salt
• 3 peppers, colored
• 1 sprig rosemary

Print Recipe Pin Recipe

Instructions

1. Clean and wash the chicken legs. Peel, wash and cut the vegetables and potatoes. The potatoes in large cubes, the carrots in large slices, the onions in fine strips and the peppers in large cubes. Peel the garlic and cut into strips. Put the oil and all the spices (except for the rosemary sprig) in a small bowl and mix everything together well.
2. Put the vegetables and the rosemary sprig on a baking sheet and add a little of the seasoned oil and garlic and mix everything well. Place the chicken legs on top and brush on all sides with the seasoned oil and the remaining garlic.
3. Bake in a preheated oven at 170 ° C top and bottom heat (not fan-assisted) for 1 hour. Turn the vegetables every now and then.
4. Serve with lettuce.