Roasted chicken legs with potatoes and carrots

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 4 small chicken legs (approx. 175 g each)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 potty fresh rosemary (alternatively 1 tsp dried rosemary)
  • 750 g Potatoes
  • 250 g Carrots
  • 2 TABLESPOONS Lemon juice
  • 1/4 l clear chicken stock (instant)
  • 7-10 Tbsp Lemon wedges

Directions

  1. 1

    Wash chicken legs, pat dry and place in a fat pan. Mix oil, some salt and pepper and brush the legs with it. Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 50 minutes.

  2. 2

    Meanwhile, wash the rosemary, dab dry and remove the needles from the stalks, except for a little garnish. Chop the rosemary. Clean and wash the potatoes and carrots. Dice potatoes, cut carrots into sticks.

  3. 3

    Add the vegetables to the chicken legs after 10-15 minutes and sprinkle with salt, pepper and rosemary. Sprinkle chicken legs with lemon juice. Pour in the stock and braise together. Turn the vegetables from time to time.

  4. 4

    Arrange chicken legs and braised vegetables on plates and serve garnished as desired with rosemary and lemon wedges.

Nutrition Facts

KCAL
400 kcal
CARBS
25 g
FATS
20 g
PROTEINS
28 g

Categories & Tags

Main DishesDiet