John Myers
Chicken Legs on Vegetables
The perfect chicken legs on vegetables recipe with a picture and simple step-by-step instructions.
- 1 medium sized Aubergine
- 1 medium sized Zucchini
- 3 medium sized Potatoes
- 1 Onion
- 1 Clove of garlic
- 4 Vine tomatoes
- 1 cm Finely chopped ginger
- 2 tbsp Soy sauce
- 1 tbsp Honey
- Pepper, chili powder
- 3 Chicken legs
- 200 ml Vegetable broth
- 1 tbsp Tomato paste
- Salt pepper
- 1 pinch Sugar
- Preheat the oven to 175 ° C (fan oven: 160 ° C).
- Wash the chicken legs and pat dry. Mix the soy sauce with honey, pepper, ginger and chili powder together well and coat the chicken legs with it. Put aside.
- Wash the aubergine and zucchini, pat dry and cut into pieces, place in a roasting pan. Peel and wash the potatoes and also cut them into cubes. Peel the onion and cut into fine strips. Peel off the garlic clove and cut into fine slices. Put everything in the roaster, season with salt, pepper and sugar and mix well. Wash the tomatoes, pat dry and cut into pieces, spread over the vegetables. Mix the vegetable stock with tomato paste and pour over the vegetables.
- Place the chicken legs on the vegetables, brush with the rest of the soy marinade and fry in the preheated oven for about 40 minutes.
- Arrange the chicken legs with vegetables on plates and serve.
- Green salad tastes good with it.
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