Mini fried chicken & oven vegetables

Name: Mini fried chicken & oven vegetables
Yield: 1
Ingredients: 1.5 kg Pumpkin (e.g. butternut pumpkin); 1 kg beetroot; 2 medium-sized onions; 2 Garlic cloves; 4 TABLESPOONS Oil; 16-20 (approx. 1.8 kg) Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 6-8 TABLESPOONS Breadcrumbs; 7-10 Tbsp Oregano

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1.5 kg Pumpkin (e.g. butternut pumpkin)
1 kg beetroot
2 medium-sized onions
2 Garlic cloves
4 TABLESPOONS Oil
16-20 (approx. 1.8 kg) Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
6-8 TABLESPOONS Breadcrumbs
7-10 Tbsp Oregano

Directions

1
##pumpkin## wash it, cut it in half and seed it. Cut into slices and peel. Wash the beetroot. ##Beetroot## and peel onions. Cut both into slices. ##Peel and slice the garlic. Put everything on a baking tray. Season with salt and pepper and sprinkle with 2 tablespoons of oil
2
Wash the legs and pat dry. Season with salt, pepper and paprika and brush with 2 tablespoons of oil. Turn the legs in breadcrumbs and spread on the oven rack
3
Push the tray with the vegetables into the hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) onto the 2nd bar from below. Push the legs directly over it. Fry everything for about 1 1/4 hours. Arrange and garnish with oregano