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Chicken leg with vegetables from the roaster

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Ingredients for 3 servings:

  • 6 chicken legs or poulard legs
  • ½ kg of seasonal vegetables, e.g., carrots, peppers, zucchini, potatoes, or pumpkin
  • 1 large onion(s)
  • Salt
  • pepper
  • olive oil
  • some vegetable broth or water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simple, quick and delicious

Trim, wash, and pat dry the chicken thighs. Wash and trim the vegetables (peel if necessary), and cut into equal-sized cubes. Peel and dice the onion. Add a little olive oil to a roasting pan, spread out the prepared vegetables, and place the thighs on top. Pour a little vegetable broth or just water into the roasting pan so that the vegetables are half-covered. Season everything with salt and pepper and roast in the oven at 180°C (350°F) for about 50 minutes. We usually eat this as a quick dinner; if a side dish is necessary, I would recommend rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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