Marinated chicken legs on a bed of vegetables from the oven
Time
Preparation time: 20 min.
Cooking or baking time: 1 hour 20 minutes
Rest period: 2 hours
Total preparation time: 3 hours 40 min.
The marinade gives the chicken thighs a wonderful crunchy skin, while the meat becomes soft and juicy!
Ingredients for 4 servings
For chicken thighs & vegetables:
- 4 chicken thighs with back piece (about 1 kg)
- 500 g potatoes
- 500 g of carrots
- 1 small broccoli
- 4 onions
- pepper and salt
- Caraway seed
- some nutmeg
- a little vegetable oil
- a little vegetable broth
For the marinade:
- 3 tablespoons vegetable oil
- 2 tablespoons paprika powder (noble sweet)
- ½ teaspoon paprika powder (rose-sharp)
- 1 teaspoon curry powder
- 1 teaspoon garlic granules
- chilli flakes
- 2 teaspoons salt
- 2-3 sprigs of rosemary (finely chopped)
- 1 teaspoon tomato paste
- 1 tsp honey
Preparation:
- First, the chicken thighs are washed and carefully dabbed dry with kitchen paper.
- From all ingredients for the marinade, a mushy paste is mixed and with approx. then the chicken thighs are brushed into it.
- Then leave the marinated thighs in the refrigerator for at least 2 hours, even better overnight.
- Before preparation, the oven is preheated to 180 degrees top / bottom heat.
- The potatoes are peeled and cut into quarters, the carrots are peeled and cut into small pieces, the broccoli are washed, cleaned, divided into small florets, the hard shell removed from the stalk and then divided into small pieces. The onions are peeled and quartered.
- The minced vegetables are now spread on a greased high-frying pan, a little oil and a little vegetable broth added and seasoned with salt, pepper, cumin and a little nutmeg.
- Then place the marinated chicken thighs on the vegetable bed and push the pan for 15 minutes on the middle rail in the preheated oven.
- Then the chicken legs are brushed with the rest of the marinade and then cooked for about 60 to 65 minutes.
