John Myers
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Chicken Legs with Oven Vegetables
The perfect chicken legs with oven vegetables recipe with a picture and simple step-by-step instructions.
for the chicken legs
- 4 Chicken legs
- Salt
- White milled pepper
- 1 Orange, juice
- 1 tbsp Honey liquid
- 2 Orange untreated
- 2 tbsp For the Form / baking tray
for oven vegetables
- 3 Onions – in wedges
- 3 Colorful peppers – clean, wash, cut into pieces
- 100 g Green olives pickled with garlic and herbs – halve
- 3 Stems Rosemary fresh
- 1 tbsp Honey liquid
- 1 tbsp Balsamic vinegar
- 2 tbsp Oil
- Salt
- White milled pepper
- Preheat the oven to 160 ° C fan oven
for the chicken legs
- Salt and pepper the underside of the chicken drumsticks. Mix the orange juice and honey together and brush the chicken drumsticks with it.
- Brush either a baking dish or a baking sheet with the oil
- Slice the two untreated oranges with the peel (since I didn’t have any untreated ones, I peeled them and then cut them into slices). Now place the orange slices in the baking dish / baking sheet and place the chicken drumsticks on top
- Bake in the preheated oven on the 3rd rack from the bottom for 60 minutes
for oven vegetables
- Wash the rosemary and shake dry.
- In a bowl, mix onion wedges, roughly diced paprika and halved olives, add rosemary stalks.
- In a smaller bowl, mix the honey, vinegar and oil over the vegetables, season with salt and pepper. Mix everything well with a spoon and place in a baking dish.
- 20 minutes before the chicken legs are ready, place the oven vegetables in the fat tray underneath
serve
- Take both out of the oven and arrange the legs on plates on top of the oven vegetables
- We also had a hearty baguette ready to bake …
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