Turkey leg on roasted vegetables

Name: Turkey leg on roasted vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 500 g Carrots; 5 Stem(s) fresh or slightly dried thyme; 1 Garlic clove; 1-2 TABLESPOONS + some oil; 1 TEASPOON Rose or sweet paprika; 4 Turkey drumsticks (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Vegetable broth; 1 collar Spring onions

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
500 g Carrots
5 Stem(s) fresh or slightly dried thyme
1 Garlic clove
1-2 TABLESPOONS + some oil
1 TEASPOON Rose or sweet paprika
4 Turkey drumsticks (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Vegetable broth
1 collar Spring onions

Directions

1
Peel and wash the potatoes and carrots. Quarter potatoes and roughly chop carrots. Wash thyme. Peel and chop garlic. Mix with 1-2 tbsp. oil and rose paprika. Wash the legs, dab dry. Rub with salt and pepper
2
Oil the grease pan. Spread potatoes, carrots and thyme on it. Season with salt and pepper. Push the fat pan on the 2nd rail from below into the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2)
3
Spread the legs with the seasoning oil, place on the grill and slide over the vegetables. Fry everything for 1-1 1/4 hours. After about 30 minutes add 200 ml of water and stock. Turn the vegetables from time to time
4
Clean, wash and cut the spring onions into rings. After another 10-15 minutes, mix into the vegetables and cook until done. Arrange everything