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Ingredients
for
4
Baked Chicken Legs with Vegetables
20 min., ready in 55 min.
Time:
Ingredientsfor
- Ingredients
- 800 grams small, waxy potatoes
- 4 carrots
- 1 Fennel bulb
- 4 Chicken legs
- 2 sprigs parsley
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 150 milliliters Vegetable broth
- 4 Figs
- 2 Tbsps scallions
Preparation
1.
Preheat the oven to 180 ° C upper and lower heat.
2.
Peel potatoes and carrots, halve potatoes lengthwise and cut carrots into large sticks. Rinse and dry fennel, cut into slices. Arrange vegetables in a roasting pan or a deep baking pan. Rinse chicken legs, pat dry and place on top of vegetables. Rinse parsley, shake dry, pluck off leaves, and chop, mix with oil. Season with salt and pepper and drizzle over chicken and vegetables. Mix everything well and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until golden brown. If necessary, add broth during cooking.
3.
Rinse and dry figs, slice.
4.
Remove chicken with vegetables from the oven, spread figs on top and sprinkle with chives. Serve.