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 Chicken Legs with Vegetables and Spices Recipe
Chicken legs marinated in mustard-soy marinade and baked with assorted vegetables, basil and rosemary. Having prepared this dish, the perfect dinner is provided for you.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
For the marinade:
Main course:
For serve:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
For the marinade:
Main course:
For serve:
Instructions
  1. I always buy a whole chicken and cut it into pieces. Today I'm going to cook legs with vegetables. Washed, dried, the skin is not removed. Put it in a bowl, poured natural sweet soy sauce, added mustard with honey and thoroughly lubricated the leg with this mixture. If there is no such mustard, you can take a mill and add a little honey to it. No salt, no pepper. You can add salt and pepper to taste. Cut the onion into rings, and garlic - quite large. Leave to marinate for about 30 minutes on the table.
    I always buy a whole chicken and cut it into pieces. Today I'm going to cook legs with vegetables. Washed, dried, the skin is not removed. Put it in a bowl, poured natural sweet soy sauce, added mustard with honey and thoroughly lubricated the leg with this mixture. If there is no such mustard, you can take a mill and add a little honey to it. No salt, no pepper. You can add salt and pepper to taste. Cut the onion into rings, and garlic - quite large. Leave to marinate for about 30 minutes on the table.
  2. Cooking vegetables. I defrosted the beans, they were frozen. Cut the vegetables arbitrarily. Instead of tomatoes, I took cherry tomatoes and cut them in half.
    Cooking vegetables. I defrosted the beans, they were frozen. Cut the vegetables arbitrarily. Instead of tomatoes, I took cherry tomatoes and cut them in half.
  3. Take the appropriate form. Spread beans, carrots, bell peppers on it, pour in 1 tbsp. l. olive oil, salt to taste and mix. Leave the second tablespoon of oil in reserve.
    Take the appropriate form. Spread beans, carrots, bell peppers on it, pour in 1 tbsp. l. olive oil, salt to taste and mix. Leave the second tablespoon of oil in reserve.
  4. Place basil leaves on a vegetable pillow, legs on it, carefully put tomatoes, onions and garlic from under the marinade on top. I put onion rings on top of the legs. I had rosemary in dried twigs. I sprinkled them on the legs about 1 tsp. Pour all the marinade and sprinkle with a second tablespoon of olive oil.
    Place basil leaves on a vegetable pillow, legs on it, carefully put tomatoes, onions and garlic from under the marinade on top. I put onion rings on top of the legs. I had rosemary in dried twigs. I sprinkled them on the legs about 1 tsp. Pour all the marinade and sprinkle with a second tablespoon of olive oil.
  5. Cover with foil and place in the oven. I have glass, and I put it in the oven right away. We set the time for 1 hour and t-180 C. After 45 minutes, I removed the foil from the mold and let the legs bake beautifully for the remaining 15 minutes. Focus on your oven.
    Cover with foil and place in the oven. I have glass, and I put it in the oven right away. We set the time for 1 hour and t-180 C. After 45 minutes, I removed the foil from the mold and let the legs bake beautifully for the remaining 15 minutes. Focus on your oven.
  6. It's done. To serve.
    It's done. To serve.
  7. Bon appetit.
    Bon appetit.
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