Roasted chicken legs with braised vegetables

Name: Roasted chicken legs with braised vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 large chicken legs (1.2-1.6 kg); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg new potatoes; 1 collar (125 g) Spring onions; 500 g Tomatoes; 80 g Herb Butter; 7-10 Tbsp Herbs; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 large chicken legs (1.2-1.6 kg)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg new potatoes
1 collar (125 g) Spring onions
500 g Tomatoes
80 g Herb Butter
7-10 Tbsp Herbs
7-10 Tbsp Grease

Directions

1
Wash chicken legs, pat dry and halve at the joint. Mix oil, some salt and pepper and brush the legs with it. Put them on a grate. Scrub the potatoes thoroughly and cut them in half lengthwise.
2
Clean, wash and cut the spring onions into rings. Wash tomatoes, dab dry and also cut into cubes. Put the potatoes, tomatoes and 2/3 of the spring onions mixed together in the greased fat pan of the oven and season with salt and pepper.
3
Push the fat pan on the 2nd rack from below into the oven and place the rack with the legs one rack over the other. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour.
4
Melt the herb butter in a pot and after about 30 minutes, brush the legs with it from time to time. Put the braised vegetables in a deep dish and arrange the chicken legs on top. Sprinkle with remaining spring onions and serve garnished with fresh herbs.
5
A green salad tastes good with it.