Roast Chicken Legs with Sauteed Vegetables
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Difficulty:
easy
Difficulty
Preparation:
4 h. 45 min.
Preparation
Ingredients
for
4
- For the chicken
- 4 Chicken legs
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
- 3 garlic cloves
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- 2 thyme
- For the vegetables
- 2 onions
- 2 carrots
- 200 grams Celery root
- 1 Tbsp butter
- 125 milliliters Vegetable broth
- salt
- freshly ground peppers
- For the garnish
- 2 Pear
Preparation steps
1.
For the chicken: Rub chicken legs with salt, pepper and cayenne. Peel and press garlic. Combine garlic, lemon juice and 2 tablespoons of olive oil. Add thyme sprigs. Place in a container with the chicken and marinate in the refrigerator for 4 hours.
2.
Heat remaining oil in an ovenproof pan. Remove legs from marinade and fry in oil, then roast in a preheated oven at 200°C (approximately 390°F) for about 25 minutes.
3.
For the vegetables: Peel and dice onions, carrots and celery root.
4.
Heat butter in aa pan and sauté vegetables. Deglaze with broth and season with salt and pepper. Cover and simmer for 10-15 minutes.
5.
Rinse and thinly slice pears.
Add vegetables to 4 plates and top with chicken. Serve garnished with pears.
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