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Chicken Legs with Colored Turnips

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Chicken Legs with Colored Turnips

The perfect chicken legs with colored turnips recipe with a picture and simple step-by-step instructions.

  • 2 Beetroot fresh
  • 2 Parsnips
  • 2 Carrots
  • 1 tbsp Oil
  • 1 tbsp Honey
  • 1 Orange – juice
  • 3 Sprigs of thyme
  • Salt, paprika, pepper
  1. Wash the chicken legs, dry them, rub the spices on them and set aside.
  2. Peel the root vegetables and cut into larger pieces. Put the beetroot in boiling salted water and pre-cook for 10 minutes, drain and drain. Mix the oil, honey and orange juice and toss the vegetables in it, then put everything in a fire-proof baking dish, sprinkle with salt and pepper. Spread the sprigs of thyme in between and place the chicken legs on top. Put the tin in the preheated oven at 180 ° C and bake for approx. 50 – 55 minutes. If it gets a little dark, cover with aluminum foil and finish cooking.
Dinner
European
chicken legs with colored turnips

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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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