John Myers
Spicy and Fruity Chicken Legs from Oven
The perfect spicy and fruity chicken legs from oven recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs
- 2 Chicken drumsticks
- 8 Snack tomatoes
- 1 Zucchini
- 6 Garlic cloves
- 4 Potatoes
- 1 Organic orange
- 100 g Butter
- 2 tbsp Sweet Chili Sauce – see my KB: http://www./rezept/444811/Sweet-Chili-Sauce.html
- 3 Branches Thyme
- Raw cane sugar
- Salt
- Pepper
- 1 tbsp Oil
- The butter should be soft and then put in a bowl. To do this, 2 cloves of garlic are finely grated. Now the orange peel is finely rubbed and also comes to the butter, just like the chili sauce and it is seasoned with salt and pepper and mixed well and set aside for the time being.
- The tomatoes are scratched in a cross shape, scalded with hot water, quenched, peeled, pitted, and drunk. To do this, they are quartered. Put the oil in an ovenproof dish, spread it well on the bottom and put the tomato fillets in the tin and sprinkle a pinch of sugar over the fillets.
- Halve the remaining garlic cloves and add. Halve and slice the zucchini and add to the tomatoes. Salt and pepper now. Now cut the orange into thick slices, quarter them and also put them in the ovenproof dish.
- Now cut the potatoes into thick slices and put them in the ovenproof dish, salt the potatoes. Put the sprigs of thyme on top.
- Now loosen the skin on the edge of the chicken drumsticks and drumsticks at one point and remove most of the skin from the meat with your finger, but so that it still remains on the edge of the meat. Now always push some of the butter under the skin and distribute it well.
- Place the chicken pieces on the vegetables in the ovenproof dish and bake in the oven preheated to 180 degrees for 45 – 55 minutes.
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