Tray Roasted Chicken Legs and Winter Vegetables
"This is an easy to prepare yet hearty dish almost like a roast dinner, but without all the effort :-)"
photo by Jana Steinhagen
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 2 chicken legs
- 1 red onion, halved
- 1 large parsnip, cut into large chunks
- 1 large carrot, in large chunks
- 1 large potato, skin left on cut into 4 wdges
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup mixed herbs
- sea salt & fresh ground pepper
- 1 pinch chili powder
-
for the gravy
- 200 ml brown chicken stock
- 1 tablespoon plain flour, to thicken
- 1⁄2 teaspoon guava jelly
- 1⁄2 teaspoon marmite
- 1 dash paprika
directions
- in a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
- coat the chicken legs and give them a massage in the marinade.
- put them aside in the baking tray and leave to marinade for 2 hours.
- then toss the vegetables in the bowl with the rest of the marinade and leave them infusing too.
- Meanwhile making the gravy:.
- with a whisk combine all the ingredients in the cold water and bring to the boil while stirring,.
- simmer for a few minutes.
- this will be a rich silky gravy
- Reheat quickly when the chicken is ready to serve.
- Roast the Chicken and Vegetables together in a preheated oven to 200 degrees for 30 minutes, giving it a chimmy every now and then and serve with the the gravy. lushious!
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RECIPE SUBMITTED BY
My name is Jana and I loooooove cooking and anything about food. I like to learn, research and discover as much about it as I possibly can. Now I'm signing up here to share some of my recipes.
