Crispy Chicken Legs with Vegetables

Summary

Ingredients

• 4 chicken legs
• 500 g potato (s)
• 4 spring onion (s)
• 1 large onion (s)
• 4 medium carrot (s)
• 1 cup buttermilk or plain yogurt
• 1 tablespoon ketchup
• 1 tablespoon mustard, hot
• salt and pepper
• 2 cloves garlic)

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Instructions

1. First mix the buttermilk or yoghurt with ketchup, mustard, marjoram, salt and pepper and place the legs in it. In the meantime, line the baking sheet with aluminum foil. After about half an hour, spread the legs on top (with the skin facing down) and put them in the preheated oven at about 170 °.
2. In the meantime, the potatoes and carrots are peeled and cut into wedges. Add the onions and spring onions to the vegetables, sliced and the garlic finely chopped. The tray is taken out of the oven after about 20 minutes and the vegetables with the onions and garlic are spread on it. Then please turn the legs over so that they are nice and crispy.
3. The remaining mixed buttermilk is now spoon-wise spread over the entire tray and seasoned with a little salt and pepper. Then put back in the oven for about 40 minutes until the legs are cooked through and crispy.