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Chicken, carrots and potatoes from the oven

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Ingredients for 4 servings:

  • 4 chicken legs
  • 400 g potatoes
  • 400 g carrot(s)
  • 4 onions, red
  • 1 rosemary sprig(s)
  • 1 tbsp paprika powder
  • 4 tbsp vegetable oil
  • some chili powder
  • some salt and pepper

Instructions

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

Split each chicken leg in half at the joint. Peel the potatoes and cut into wedges. Peel the carrots and chop roughly. Peel the onions and cut into wedges. Wash the rosemary, strip the leaves, and chop. Combine the oil, rosemary, and spices in a large ovenproof dish and mix well with the vegetables. Add the chicken pieces to the dish and mix well to ensure the oil is evenly distributed. Bake in a preheated oven at 200°C (fan oven) for about 40 to 50 minutes.

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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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