Crispy Chicken Legs on Potato and Carrot Bed
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g potatoes, waxy
- 300 g carrot (s)
- 6 shallot (s)
- 2 sprigs rosemary
- 2 cloves garlic)
- 2 chicken leg (s), 50 g each, or chicken breast
- 0.5 teaspoon ½ coriander powder
- salt and pepper
- 0.5 teaspoon ½ paprika powder, noble sweet
- 5 tablespoon olive oil
- 6 stems leaf parsley
- 1 teaspoon lemon zest, organic
Print Recipe
Pin Recipe Instructions
- Clean the potatoes and cut in halves or quarters depending on the size. Clean, peel and cut the carrots diagonally into 2 cm thick slices. Quarter the shallots lengthways. Pluck the rosemary needles and finely chop with the garlic.
- Put the vegetables in a large bowl with the rosemary, garlic and meat. Mix the coriander, 1 - 2 teaspoons salt, pepper and paprika powder. Add the oil and mix everything well with your hands and then place on a baking sheet lined with baking paper, the chicken pieces with the skin side up. In a hot oven at 220 ° C top / bottom heat, fan-assisted 200 ° C, fry in the lower third for 35 - 40 minutes until golden brown.
- Pluck the parsley, cut finely and mix with the lemon zest. Remove the tray, spread the parsley and lemon mix over the meat and vegetables and serve.
- A fresh leaf salad with lemon vinaigrette goes well with it.
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