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Crispy chicken legs with oven-roasted vegetables

A quick everyday recipe with seasonal vegetables. The whole family will love it.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2 Personen

Ingredients

  • 2 chicken legs
  • 400 g Potatoes (organic)
  • 200 g carrots
  • 1 Zucchini
  • 1 Red bell pepper
  • 1 onion
  • 3 Garlic cloves
  • Olive oil
  • 1 tsp Paprika seasoning
  • 1 tsp Dried rosemary
  • 1 tsp Thyme
  • Sea salt & pepper
  • Juice of 1 lemon

Instructions

  • Preheat the oven to 400°F (conventional oven) or 350°F (convection/fan). Wash the potatoes (you can leave the skins on) and cut them into bite-sized pieces. Peel the carrots and slice them. Dice the zucchini and bell pepper. Cut the onion into wedges and roughly chop the garlic.Place the vegetables directly in a baking dish and toss with a little olive oil, sea salt, black pepper, sweet paprika, rosemary, and thyme until evenly coated.
  • Season the chicken legs with sea salt, black pepper, and sweet paprika. Place the chicken legs on top of the vegetables and bake for about 40–45 minutes, until golden brown and cooked through. Drizzle the chicken with a little olive oil during baking to make it extra crispy.Before serving, drizzle a little lemon juice over the chicken and vegetables. Serve and enjoy.