John Myers
Ingredients for 6 servings:
- 1 small pumpkin(s) (approx. 300g)
- 4 large carrots
- 4 small parsnips
- 4 m.-sized potatoes
- 4 m.-sized onion(s)
- 100 ml olive oil
- 6 chicken legs
- 4 cloves garlic
- salt and pepper
- Marjoram, dried
- Paprika powder
- chili powder
- Spring onion(s), for garnishing
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes
Make two marinades using half each of the oil, salt, pepper, garlic, and marjoram. Season the chicken with paprika and chili powder. Wash and peel the vegetables and halve, quarter, or eighth them depending on their size; everything should be roughly the same size. Wash the chicken thighs and pat dry, making light cuts in the skin here and there to help the marinade penetrate. Place the meat and vegetables in the marinades and let them marinate for about 30 minutes. Layer the vegetables in an ovenproof dish and place the chicken thighs on top. Cook in a preheated oven at 180°C (convection oven) or 200°C (top/bottom heat) for about 60 minutes, covering the chicken with aluminum foil if desired. Arrange on a platter and garnish with the sliced spring onions.
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