Chicken Legs with Mixed Vegetables
Ingredients
- For the chicken legs
- 2 Chicken legs
- 1 sprig rosemary
- 1 Tbsp olive oil
- 2 Tbsps Ketchup
- 1 tsp honey
- 1 Tbsp Worcestershire sauce
- 1 tsp Sambal oelek
- Sea salt
Preparation steps
Rinse the chicken legs with cold water and pat dry with paper towels. To make marinade: Mix remaining ingredients together. Brush chicken legs with marinade and place in a small baking dish. Bake in an oven preheated to 200°C (approximately 400°F), about 30 minutes.
To make vegetables: Peel white asparagus thoroughly and snap off woody ends. Rinse green asparagus and snap off woody ends. Cut the lower thirds of green asparagus on the diagonal. Rinse, halve, core and cut tomatoes into eighths. Rinse and halve peppers, remove seeds and ribs cut into chunks. Rinse parsley and shake dry. Simmer asparagus in salted water with lemon juice, 10-12 minutes. In a pan, sauté remaining vegetables in olive oil. Add broth, simmer 2-3 minutes and season with Worcestershire sauce to taste. Drain asparagus and add to the vegetables. Season with salt and pepper. Remove chicken from the oven and pour cooking juices into the vegetables. Divide vegetables among plates, top with chicken and serve garnished with parsley.
