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.
Servings
2
Cook Time
90minutes
Servings
2
Cook Time
90minutes
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.
  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.
  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.
  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.
  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.
  6. It’s done. To serve.
  7. Bon appetit.
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