Chicken with Roasted Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken legs
- 2 large sweet potatoes
- 2 large potatoes
- 1 large onion (s)
- 1 large carrot (s)
- olive oil
- 1 clove garlic
- Rosemary, fresh or dried
- salt
- pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into large slices. Wash the potatoes and carrots, do not peel, and quarter them. Put everything in a large storage box, then olive oil, rosemary, salt and pepper
- add and mix well. Press the garlic over it and mix well again. Put the lid on and let it stand for 3 hours, shaking the box every now and then.
- Preheat the oven to 200 ° C.
- Cook the chicken thighs until the meat is whitish and, if frozen, until completely thawed.
- Spread a little oil on a large baking sheet and place the chicken legs on the sheet and sprinkle a little oil over it, then season with salt, pepper and paprika powder. Put the tray in the middle of the oven. After 15 minutes, spread the vegetables on top with the oil. Cook in the oven for 1 hour, turning the legs every 15 minutes, until the chicken and vegetables are deliciously crispy.
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