Tender oven roasted chicken legs with lots of garlic, peppers and carrots, a simple and delicious recipe.
The last recipe in the grandmother recipes or favorite childhood recipes on Where Is My Spoon. I really could not say which one I like best. The Easiest Skillet Macaroni and Cheese or the Easy Moussaka with Potatoes or this Oven Roasted Chicken Legs with Garlic and Vegetables? They are all winners for me, the food I grew up with, the food that brings back memories, the food I always turn to when I am tired of kitchen experiments and need something solid, uncomplicated and always satisfying.
This Oven Roasted Chicken Legs with Garlic and Vegetables was another one of my grandmother’s signature dishes, I used to call it sticky chicken, because somehow she managed to make this chicken really sticky. I am sorry to say that I have never managed that with this particular chicken, I have no idea what I am doing wrong…
My version of grandma’s chicken is absolutely delicious and I could eat all the time, but still is not entirely the way I used to know it. Maybe someday I will manage to get that stickiness into this chicken dish as well, if I do, I will let you know. My suspicion is that I just don’t use as much oil as my grandmother did, she was always extremely generous with it. Normally, I can get away with it, most dishes taste just as good with only 1 or 2 tablespoons oil and not a quarter bottle like my grandma used to pour into each dish. But maybe not this chicken, I definitely think she used to cook it in quite an equal amount of broth and oil, which I just cannot bring myself to do…
Other delicious roasted chicken recipes:
Oven Roasted Chicken Legs with Garlic and VegetablesPrint This
- 6 chicken legs
- 250 g/ 8.8 oz carrots
- 2 red bell peppers
- 2 onions
- 8 garlic cloves
- 1 tablespoon dry savory
- 4 bay leaves
- 1 teaspoon organic vegetable/chicken stock powder)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Halve the chicken legs at the joint and remove their skin. Give the chicken to a pot and cover it with water, just enough to cover the chicken, do not fill the pot. Chop the carrots into slices about ½ cm/ 0.2 inch and give them to the chicken as well. Bring to a boil and boil for 3 minutes. Remove from heat.
Take the chicken and the carrots out of the cooking liquid but reserve the liquid. Give the chicken parts and the carrots to a casserole dish.
Slice the onions, the bell peppers and the garlic. Give them to the casserole dish as well and arrange them between the chicken parts.
Take two large soup ladles from the chicken cooking liquid and give them to a small bowl. Stir in the dry savory, vegetable or chicken stock powder, the tomato paste, salt and pepper. Pour this mixture into the casserole dish. Pour the oil over the chicken as well.
Use the remaining poaching liquid for making a soup or a stew, for instance.
Place the casserole dish into the hot oven and bake for about 1 hour and 10 minutes or until the chicken is cooked through and the vegetables are soft. Turn the chicken parts after 30 minutes and don’t forget to baste the chicken with the cooking juices from the casserole dish a few times in between.
Serve with mashed potatoes or white bread and Simple White Cabbage Salad.
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