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Chicken legs on a bed of vegetables

Chicken legs on a bed of vegetables

Put 1L of boiling water in a pot.

Meanwhile, wash the vegetables and cut them into the desired shape; slices, slices, sticks, all except beans and cabbage.

When the water has reached boiling point, add the beans and leave it for only 2 ', so that it is scalded, not boiled. We take it out with a spatula and leave it in the sieve to drain. In the same water we put the piece of cabbage and we do exactly the same as with the beans. After it has cooled a bit, cut the cabbage into strips and the beans remain so whole.

Grease a tray with high walls of steak with oil and add all the vegetables, salt, pepper, mix them all and level them.

Cut the chicken legs in half, salt and pepper them, stuff them under the skin, slices of garlic and a sprig of rosemary and place them over the bed of vegetables. Sprinkle with the rest of the oil and add another 100ml of water. Cover the tray with aluminum foil, perforate in 3-4 places (with a toothpick) and put the tray in the oven for 60 ', over medium heat. When the time has elapsed, take out the tray, remove the foil and put it in the oven for another 15 ', to brown the meat.

It is served plain or with sour salad of pickles or vegetables.

Good appetite !


Chicken legs on a bed of vegetables

This recipe is easy to make, tasty, healthy and very filling, of course the vegetables can be different depending on your preferences and tastes. I like to cook it because I don't spend much time in the kitchen and I have time to do other activities with my family.

Method of preparation:
Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. Peel a squash, grate it. washers. Mix in a bowl all the pieces of chopped vegetables and add salt, pepper, 2 tablespoons of oil, paprika, garlic powder, mix well and put them in an ovenproof dish. Add oil to them.

Season the chicken legs with salt, pepper, paprika and garlic powder, and place them on top of the vegetables.

We also add plenty of oil over the thighs. It is not necessary to put water because the vegetables will leave enough.

We will put them in the preheated oven at 180 degrees C, for an hour and a half.

Serve with finely chopped parsley, grated cheese or, preferably, sour cream, along with seasonal salads.
Good appetite!


Method of preparation

Chicken legs on a bed of vegetables, seasoned with thyme

We deal with vegetables first. we peel the potatoes and cut them into slices about 1 cm thick, the zucchini

Chicken legs on a bed of baked vegetables

Wash the thighs, cut each in half and grease each piece with oil. Take a heat-resistant tray, if


Method of preparation

Chicken legs on a bed of vegetables, seasoned with thyme

We deal with vegetables first. we peel the potatoes and cut them into slices about 1 cm thick, the zucchini

Chicken legs on a bed of vegetables

The recipe is as simple as possible, cut the vegetables, put the oil in the pan, and place them like a bed. add


Put on a bed of vegetables & # 8211 a juicy and very fragrant food that makes you salivate

We present you a special recipe for chicken on a bed of baked vegetables. This food is very tasty, flavorful and filling. From simple and affordable ingredients you will get an incredibly good chicken, with juicy meat and fragrant taste, which makes you salivate. Enjoy your loved ones with an original chicken!

INGREDIENTS

METHOD OF PREPARATION

1. Season the chicken legs with salt and pepper, grease them with yogurt and leave them in the fridge for 1 hour. Finely chop the cabbage.

2. Cut the onion in half.

3. Cut the carrot into slices.

4. Cut the pepper into long strips.

6. Place the vegetables in layers in a baking dish: onion, carrot, cabbage, garlic, pepper and tomatoes.

8. Bake in the preheated oven at 180 degrees for about 1 hour.


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Recipe baked chicken legs with vegetables it's the saving idea for a quick and tasty meal!
You can add other vegetables, depending on your preferences or what you have at home.


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I made these chicken legs in the pan, under the lid, on a day when I was in a hurry. I didn't have time to heat the oven and wait for a steak & # 8211 see the recipe here. This recipe is also useful for those who do not have an oven and have to deal with a hob.

I had whole chicken legs that had a back attached as well. The chicken legs can be cooked without cutting them or (God forbid!) Boiling them before frying. By notching the meat (and stuffing, in general) we only create channels through which to drain its natural juices, the meat remaining dry, woe to her mother.

The bone is a good conductor of heat and helps to cook the meat from the inside to the outside. All we are interested in is reaching the internal temperature of 75 C which protects us from the risk of salmonella infection.

I'm not talking about any other nonsense: boiling or scalding the chicken before frying or baking it & # 8230 All we do is lose the taste and flavor of the meat. It's the biggest nonsense you can do. This nonsense has no scientific basis, it is recently appeared and propagated by some people without any training in the culinary or medical field and who have no idea what to do in the kitchen. Not to mention the violent splashing reaction of the hot oil on contact with boiled meats that bite water & # 8230 So DO NOT scald or boil anything before!

Look at how nice are some breaded chicken legs, in a crisp red crust, well cooked to the bone (without being notched or scalded beforehand) & # 8211 the recipe here.

I give you the quantities for 2 chicken legs in the pan, under the lid. If you make several portions, you will have to choose a larger pan or saucepan in which the thighs sit next to each other, not a pile!


Chicken legs on a bed of vegetables

Chicken legs on a bed of vegetables from: chicken legs, pesto sauce with chilli, salt, pepper, butter, garlic, honey, potatoes, cherry tomatoes, parsley, onion, olive oil, salt and pepper.

Ingredient:

  • 8 chicken legs
  • a tablespoon of pesto sauce with chilli
  • salt
  • pepper
  • 100 g butter
  • 6 cloves of garlic
  • a tablespoon of honey

for gasket:

  • 6 red peeled potatoes
  • 300 g cherry tomatoes
  • parsley
  • 2 onions
  • 2-3 tablespoons olive oil
  • salt
  • pepper

Method of preparation:

Grease the thighs with spicy pesto sauce and butter, spread with garlic, add honey, salt, pepper and cover with baking paper. Bake at 160 ° C.

Boil the potatoes in water with a teaspoon of salt. Remove the potatoes, drain, cool, peel and slice. Heat the oil and fry the onion cut into scales.

Peel the potatoes, add the cherry tomatoes cut in half, salt and pepper and serve with browned thighs. Garnish with finely chopped fresh parsley.


Rustic chicken legs on a bed of vegetables

Nothing compares to a delicious family meal. And this simple and delicious recipe will surely please both adults and children.

Sweet pepper paste
Pepper

Prepare the thighs: wash and cut with a knife to become crispy. Remove excess water from them using a clean towel.

Then grease the thighs with olive oil and stuff with pieces of garlic. Season with salt, pepper, thyme and paprika. If you are passionate about spicy foods, you can sprinkle flakes with cells.

Separately, peel the potatoes and carrots and cut into cubes. Season with salt, pepper and paprika and place in an adhering tray. Cut the cherry tomatoes in half and place them over the bed of vegetables.

Place the thighs on top of the vegetables.

Place the pan in the preheated oven at 180 degrees for about 40 minutes, until the thighs are browned. At the end, decorate with basil leaves for a pleasant aroma and presentation.


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