Baked garlic chicken legs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the chicken legs into upper and lower legs using a poultry shear. Wash chicken parts, dab dry and season all around with salt and pepper. Heat oil in a frying pan and fry the chicken pieces on both sides for 4-5 minutes. Meanwhile peel and wash the potatoes. Halve the garlic.

2. 2

   Wash the mint and dab dry. Put half of the mint aside for the sauce. Cut lemon half into slices. Put everything together with the chicken pieces into an Arabic clay pot or a Roman pot. Add broth and lemon juice, except for something for the yoghurt sauce. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) with closed lid for about 1 1/4 hours. 30 minutes before the end of the cooking time, remove the lid, turn the temperature up (electric oven: 225 °C/ gas: level 4) and continue cooking. In the meantime, mix yoghurt, milk and some lemon juice. Season to taste with salt, pepper and sugar. Cut remaining mint leaves into fine strips and stir into the sauce.

3. 3

   Add broth and lemon juice, except for something for the yoghurt sauce. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) with closed lid for about 1 1/4 hours. 30 minutes before the end of the cooking time, remove the lid, turn the temperature up (electric oven: 225 °C/ gas: level 4) and continue cooking. In the meantime, mix yoghurt, milk and some lemon juice. Season to taste with salt, pepper and sugar. Cut remaining mint leaves into fine strips and stir into the sauce. Garnish baked chicken legs with mint leaves and serve with the sauce

4. 4

   Tip: If you still have an old Roman pot, water it before use

Nutrition Facts

KCAL
780 kcal

CARBS
42 g

FATS
40 g

PROTEINS
63 g