Summary

Ingredients

• 4 chicken legs, fresh or frozen
• 5 potato (s)
• 5 carrot (s)
• 2 cloves garlic, roughly chopped
• 1 onion (s)
• 100 ml olive oil
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon salt
• 1 teaspoon thyme
• 3 cloves garlic, pressed

Print Recipe Pin Recipe

Instructions

1. Peel and dice the potatoes and carrots. Peel and halve the onion, finely dice one half and cut the other into rings. Add to the potato and carrot cubes together with 2 coarsely chopped garlic cloves.
2. Then mix a marinade from oil, paprika, salt, thyme and pressed garlic. Brush the chicken legs with it (very important: put the marinade under the skin!). Pour the remaining marinade over the potato and carrot mixture except for 1 - 2 teaspoons and mix well, seasoning with salt if necessary.
3. Put the vegetable mixture in a large baking dish, place the chicken legs on top and bake at 200 ° C for 60 - 70 minutes. If necessary, brush with the rest of the marinade. After about half the baking time, I turn the legs over and let them take color from below for a few minutes. So that the skin becomes crispy, but be sure to turn it again a few minutes before the end of the cooking time.
4. The vegetables and meat become very aromatic when they are baked together and after the chopping the whole thing cooks by itself. The recipe can certainly be modified with other vegetables (zucchini, peppers, ) or other spices.