Tray Roasted Chicken Legs and Winter Vegetables |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 2 |
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This is an easy to prepare yet hearty dish almost like a roast dinner, but without all the effort :-) 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 |
200 ml brown chicken stock |
1 tablespoon plain flour, to thicken |
1/2 teaspoon guava jelly |
1/2 teaspoon marmite |
1 dash paprika |
Directions:
1. in a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
2. coat the chicken legs and give them a massage in the marinade.
3. put them aside in the baking tray and leave to marinade for 2 hours.
4. then toss the vegetables in the bowl with the rest of the marinade and leave them infusing too.
5. Meanwhile making the gravy:.
6. with a whisk combine all the ingredients in the cold water and bring to the boil while stirring,.
7. simmer for a few minutes.
8. this will be a rich silky gravy
9. Reheat quickly when the chicken is ready to serve.
10. 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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