Chicken legs with oven vegetables

Name: Chicken legs with oven vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS liquid honey; 6 TABLESPOONS Olive oil; 400 g Mushrooms (e.g. white and brown); 1 glass (à 425 ml) Artichoke bottoms; 1 kg baby potatoes; 1 Garlic bulb; 1 Organic Lemon; 5 Branch/s Rosemary

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

A quarter of an hour of preparation, then meat and winter vegetables stew as if by magic

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS liquid honey
6 TABLESPOONS Olive oil
400 g Mushrooms (e.g. white and brown)
1 glass (à 425 ml) Artichoke bottoms
1 kg baby potatoes
1 Garlic bulb
1 Organic Lemon
5 Branch/s Rosemary

Directions

1
Wash chicken legs, pat dry and season with salt and pepper. Mix honey and 2 tablespoons of oil. Spread the chicken legs all around. Clean, wash and halve the mushrooms. Drain and drain the artichokes.
2
Wash potatoes thoroughly and cut in half. Cut the garlic bulb diagonally in half. Wash organic lemon hot, finely grate peel. Squeeze lemon. Wash the rosemary and pluck roughly.
3
Mix potatoes, mushrooms, artichokes, rosemary, lemon peel and juice with 4 tablespoons of oil, salt and pepper and place in a large casserole dish. Add chicken legs, garlic halves and the squeezed lemon halves to the dish. Bake everything in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 1 hour.