Garlic-lemon Chicken Drumsticks on Bed Of Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 chicken leg (s)
- 300 g potato (s)
- 1 pumpkin (se) (gorgonzola pumpkin)
- 300 g carrot (s)
- 1 large vegetable onion (s)
- some thyme, fresh or dried
- 3 teaspoons honey
- 50 ml olive oil
- 3 pinch (s) salt and pepper
- 8 cloves garlic, fresh or pickled
- some paprika powder
- 20 ml lemon juice
- 3 teaspoons sugar, brown
Print Recipe
Pin Recipe Instructions
- Peel and quarter the garlic cloves. In a bowl, mix together the olive oil, lemon juice, garlic cloves, sugar, honey, salt, pepper, thyme and paprika powder.
- Wash the chicken legs with cold water, dab carefully and place in the marinade. Let it steep in the fridge.
- In the meantime, peel and quarter the potatoes depending on the variety. Peel the pumpkin, remove the seeds and cut the pulp into slightly larger pieces. Peel the carrots and cut into slices. Peel the onion and cut into bite-sized pieces.
- Mix the vegetables in an ovenproof baking dish with 1 teaspoon olive oil and a little salt, pepper and thyme. Then pre-cook the vegetables for 15 minutes in a preheated oven at 200 ° C (top / bottom heat).
- After the 15 minutes, place the pickled chicken drumsticks on the bed of vegetables, bottom side up, and bake for 30 minutes in the oven. In between, pour the leftover marinade (and the garlic cloves) over the chicken legs.
- After half an hour, turn the chicken legs over and bake for another 30 minutes until they are golden brown. In between, pour the marinade over again.
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