Chicken Legs with Vegetables from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- 4 medium carrot (s)
- 6 medium potato (s)
- 1 vegetable onion (s)
- 2 medium tomato (s)
- 2 handfuls peas, frozen
- 300 ml vegetable stock
- salt and pepper
- Garlic powder
- Cayenne pepper
- Paprika powder
- parsley
- thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Water the Roman pot.
- Mix a marinade for the chicken from the spices. The quantities, especially with cayenne pepper, can be varied depending on your taste. Alternatively, of course, you can simply use a ready-made mix of chicken spices.
- Wash the chicken legs and rub the spice mixture on all sides. Peel the vegetables and potatoes and dice them if possible. Of course, other vegetables can also be used.
- Put the potato and vegetable cubes in the Römertopf and cover with the broth. Spread the chicken legs on top.
- At 220 ° C air circulation in a non-preheated oven, otherwise the Römertopf could crack, stew with the lid on for about an hour. Test the potatoes and continue to simmer until they are tender.
- Remove the lid and leave in the oven for another 10 minutes to allow the skin of the chicken thighs to become crispy.
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