John Myers
Chicken Drumsticks on Fine Vegetables
The perfect chicken drumsticks on fine vegetables recipe with a picture and simple step-by-step instructions.
- 4 small Chicken legs
- 1 half Sweet potato
- 1 middle Parsnip peeled
- 1 half Fresh green zucchini
- 2 Toes Fresh garlic
- 1 half Red pepper
- 1 half rod Leeks
- 200 Milliliters Meat broth (homemade)
- 3 Teaspoon. Cold pressed olive oil
- 2 teaspoon Maple syrup
- 1 teaspoon Lemon juice
- Salt, pepper a.d.M.
- Dried thyme
- 1 small Quartered tomato
- 2 Teaspoon. Cold pressed olive oil
- 3 leaves Roma salad
- 3 Teaspoon. Quark
Preparing the vegetables
- Peel the sweet potato, I also peel the peppers and the parsnips. I cut the sweet potato into strips, (like french fries) the parsnip into slices, and I also slice the zucchini. I halve the clove of garlic,
- The marinade for the legs: I make a marinade from olive oil, maple syrup, lemon juice and the thyme, and salt, I cut the legs all around and coat them with this marinade. I coat a baking dish with olive oil, put the vegetables on top and then the legs.
- In my small oven, I slide the mold into the middle rail. Set to 160 ° convection and leave for about 30-40 minutes. The vegetables are still crisp, the legs crispy. Now I am arranging everything in a nice bowl. I stir the quark (I still had leftover) with a little olive oil until smooth. I drizzle a tablespoon of olive oil (I love Greek) over it.
- If you want, you can also sprinkle with fresh parsley or coriander. I liked it: Enjoy your meal.
Facebook Comments