Roasted chicken legs with potatoes and carrots

Name: Roasted chicken legs with potatoes and carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 small chicken legs (approx. 175 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 potty fresh rosemary (alternatively 1 tsp dried rosemary); 750 g Potatoes; 250 g Carrots; 2 TABLESPOONS Lemon juice; 1/4 l clear chicken stock (instant); 7-10 Tbsp Lemon wedges

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 small chicken legs (approx. 175 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 potty fresh rosemary (alternatively 1 tsp dried rosemary)
750 g Potatoes
250 g Carrots
2 TABLESPOONS Lemon juice
1/4 l clear chicken stock (instant)
7-10 Tbsp Lemon wedges

Directions

1
Wash chicken legs, pat dry and place in a fat pan. Mix oil, some salt and pepper and brush the legs with it. Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 50 minutes.
2
Meanwhile, wash the rosemary, dab dry and remove the needles from the stalks, except for a little garnish. Chop the rosemary. Clean and wash the potatoes and carrots. Dice potatoes, cut carrots into sticks.
3
Add the vegetables to the chicken legs after 10-15 minutes and sprinkle with salt, pepper and rosemary. Sprinkle chicken legs with lemon juice. Pour in the stock and braise together. Turn the vegetables from time to time.
4
Arrange chicken legs and braised vegetables on plates and serve garnished as desired with rosemary and lemon wedges.