Chicken legs on a potato beetroot bed

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the thyme, shake dry. Wash chicken legs, pat dry and place in a bowl. Peel garlic and cut into slices. Add orange juice, garlic, fennel and thyme, mix well and marinate for about 1 hour.

2. 2

   Peel the beetroot and slice into thin slices (1-2 mm). Peel and wash the potatoes.

3. 3

   Remove the chicken legs from the marinade and scrape off any adhering ingredients. Season chicken legs with salt and place on a greased baking tray. Bake the legs in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

4. 4

   manufacturer) bake for about 15 minutes.

5. 5

   Meanwhile spread 2 tablespoons of oil on a baking tray and sprinkle with a little salt and pepper. Spread beetroot on one half of the baking tray. Slice the potatoes as well and spread them on the other side of the baking tray.

6. 6

   Season with salt and pepper and drizzle with olive oil.

7. 7

   Remove the chicken legs from the oven, place them on the vegetable bed and cook in the oven at the same temperature for about 30 minutes. If the legs get too dark, cover with foil.

8. 8

   Pour marinade through a sieve. Rinse the contents of the sieve briefly and allow to drip off. Pluck the thyme leaves from the stalks. Chop the fennel, thyme and garlic finely and sprinkle on the chicken legs about 5 minutes before the end of the cooking time.

9. 9

   Cook to the end, take the tray out of the oven and serve.

Nutrition Facts

KCAL
510 kcal

CARBS
33 g

FATS
27 g

PROTEINS
32 g