Chicken legs with potatoes in the oven is the perfect combination often used by housewives both on weekdays and on holidays.
The dish does not need much time.
Chicken legs with potatoes in the oven - the basic principles
Chicken and potatoes are affordable products, so there are many options for cooking chicken legs with potatoes in the oven.
Whole or minced chicken legs must be soaked in clean water, dried and marinated, so that the finished dish has a unique taste. Marinade for meat is made from sour cream, spices, salt, citrus or tomato juice, soy sauce.
Wash potatoes thoroughly, blot with paper towel. If necessary, peel off the potatoes and cut into slices of the required size. There are recipes that require fry potato pieces.
To have chicken legs with potatoes in the oven have an original taste, you can add onions, carrots, sweet peppers, eggplants, apples, pineapples, greens. Products need to grind and put together with the main ingredients, pour the specially prepared sauce, then the meat will be juicier.
You can cook a dish in a special form, baking sheet or heat-resistant container. Most often, use a baking pan with parchment. Chicken legs with potatoes in the oven can be cooked in the sleeve.
An appetizing treat with greens is served as a cold snack or main hot dish.
Chicken legs with potatoes and vegetables in the oven
Ingredients
young carrots - 280 g
chicken legs - 950 g
onion - 135 g
chives - 15 g
lemon - 60 g
ground paprika - 5 g
olive oil - 110 ml
rosemary - 3 g
salt
Method of preparation
1. Rinse the potatoes under running water.
2. Boil in salted water.
3. On chicken meat pour the required amount of salt.
4. Grate pepper.
5. Leave for 10 minutes.
6. Fry the legs in a heated frying pan with butter until golden. 7. Put the meat on a baking tray with parchment.
8. Cut potatoes into large slices.
9. Garlic rid of scales.
10. Remove the husks from the bow. Cut into pieces.
11. Wash the carrots. Cut in length.
12. Fry prepared vegetables in a pan in oil.
13. To salt. Spice up.
14. Put the vegetables in shape with the meat.
15. Top with lemon juice.
16. Pour paprika and rosemary.
17. Pour the remaining oil.
18. Bake at 195 degrees for about 25 minutes.
19. Chicken legs with potatoes in the oven are ready to eat.
Chicken legs with potatoes and zucchini in the oven
Ingredients
48 ml of freshly squeezed lemon juice
70 g medium eggplant
8 chicken legs
110 g bulbs
2 large potatoes
24 grams of garlic
125 g tomatoes
110 ml of water
30 g fresh chopped marjoram, almond, cilantro
14 g sweet ground paprika
65 ml of vegetable oil
12 g of ginger, cumin, ground turmeric, dill seed
Method of preparation
1. Cut blue with skinned cubes.
2. Pour out into the pot.
3. Pour in the oil.
4. Stir. Add the required amount of salt.
5. Potato cleaned. Cut into layers of medium thickness.
6. Add to eggplant.
7. Heat the oven to 220 degrees.
8. Apply a thin layer of oil to the bottom of the baking dish.
9. Put there pieces of blue and potatoes.
10. Send bake for 18 minutes, stirring occasionally.
11. In utyatnitsu pour a little oil. Put the container on the fire so that the oil is heated.
12. Put chopped garlic and onion in the utenta.
13. Simmer for 4 minutes, covering the container with a lid.
14. Add paprika, spices, except marjoram and salt.
15. Grind tomatoes. Put in utyatnitsa.
16. To pour in water.
17. Add lemon juice.
18. Bring the mixture to a boil.
19. Put the chicken legs.
20. Pour the sauce over the top. Stew on low heat.
21. Stir the chicken.
22. Put utyatnitsa in the oven.
23. Cook for 20 minutes.
24. Put baked eggplants and potato slices.
25. Pour out marjoram.
26. Send the container to the oven.
27. Cook for another 15 minutes. 28. Chicken legs with potatoes in the oven used as a main dish.
29. Sprinkle with almonds and herbs.
Chicken legs with potatoes and mushrooms in the oven
Ingredients
potatoes - 710 gr.
puff pastry - 525 gr.
chicken drumstick - 615 gr.
fresh mushrooms - 335 gr.
onion - 145 gr.
milk - 68 ml
butter - 38 gr.
sea salt - 23 gr.
olive oil - 55 ml
crushed black pepper - 7 gr.
Method of preparation
1. Potatoes rid of peel. Boil until half ready.
2. Shred the onions.
3. Peel the mushrooms. Chop into small slices.
4. Fry onion in butter.
5. Pour out the mushrooms.
6. Fry until all liquid disappears.
7. Sprinkle the legs with salt and pepper. Fry in olive oil.
8. Put on a plate. Cool it down.
9. Put butter into the potatoes. Crush.
10. Pour the required amount of milk.
11. Sprinkle with salt. Mix.
12. Mushrooms mix with mashed potatoes.
13. Roll out the dough. Cut shapes in the form of rectangles. Trim not to throw away. Cut into squares.
14. Make scones from scraps. Place in the middle of the squares, so that the bottom does not break.
15. Put 3 spoons of filling on top.
16. Put a shin on the stuffing.
17. The edges of the test tie a thread.
18. Baking the form with parchment.
19. Lay out the bags at the bottom of the form.
20. Bone wrap foil.
21. Send to the oven with a mode of 185 degrees.
22. Bake until golden minus 26.
23. Remove the foil and thread.
24. Cool the chicken legs with potatoes and mushrooms in bags.
25. Serve the dish with vegetable salad.
Chicken legs with potatoes and cream sauce in the oven
Ingredients
hard cheese - 65 g
chives - 6 pcs.
young potatoes - 630 g
chicken legs - 480 g
hot peppers - 15 g
cardamom - 10 g
Zira - 4 g
dill - 100 g
spring onion feathers - 70 g
small tomatoes - 160 g
salt - to taste
sunflower oil - 12 ml
Method of preparation
1. Wash the chicken drumstick. Put on a colander. Leave until completely eliminated fluid.
2. Cut off the top layer of potatoes. Cut into quarters. 3. Sprinkle with coarse salt.
4. Lay out on paper towel.
5. Skip cheese through a grater. Put the mass into the container.
6. Garlic cloves pressed through the press. Add to cheese.
7. Put sour cream in it.
8. Mix with cardamom and zira.
9. Beat the mixture with a whisk.
10. Oil pour into the bottom of the pan. To warm.
11. Toss the pod of hot pepper.
12. Fry for 3 minutes. Take out. Grind.
13. Put in cream sauce.
14. Sprinkle the legs with sour cream and garlic.
15. Put the potato slices into a deep glass bowl.
16. Spread whole tomatoes.
17. Put chicken on them.
18. Sprinkle with chopped greens.
19. Capacity to tighten the top with foil.
20. Send a bowl of ingredients in the oven, preheated to 185 degrees.
21. After 45 minutes, remove the foil.
22. Ready chicken legs with potatoes in the oven to serve on the table in the same container.
Chicken legs with pineapple and potatoes in the oven
Ingredients
a piece of puff pastry - 340 g
chicken legs - 960 g
nutmeg - 4 g
dry wine - 76 ml
canned pineapple pieces - 105 g
large potato - 90 g
ground ginger - 5 g
sesame - 24 g
cheese curd cheese - 135 g
cherry tomatoes - 55 g
greens - 105 g
chicken eggs - 1 pc.
Method of preparation
1. Immerse the meat in a container with water. Leave for 35 minutes.
2. After time, put the product in a clean container.
3. Pour the wine. Marinate the product for about 140 minutes.
4. Beat the cheese using a blender, gradually adding the juice from the jar of pineapples.
5. Pour out sesame.
6. Add sesame.
7. Remove the mass whipped until smooth in the refrigerator.
8. Roll thin dough.
9. Cut into wide strips.
10. The surface of each piece to lubricate the curd mass.
11. In the center place small pineapple cubes and potato pieces.
12. Put chicken legs on strips.
13. Wrap each leg with dough.
14. Beat the egg.
15. Treat them to the surface of the dough.
16. Lay out the legs on the baking pan.
17. Send to the oven.
18. Bake the dish for 42 minutes at 160 degrees. 19. Increase power to 190 degrees. Cook the chicken legs with potatoes in the oven for 30 minutes.
20. Serve a delicacy with greens and tomato halves.
Chicken legs with baked apples and potatoes in the oven
Ingredients
refined vegetable oil - 40 ml
chicken legs - 470 g
sweet and sour apples - 310 g
spice
small potatoes - 400 g
Method of preparation
1. Wash chicken meat under running water.
2. Drain. Salt Sprinkle with pepper.
3. Add spices for flavor and taste.
4. Brush well with oil.
5. Leave for 20 minutes to soak the meat.
6. Apples pour water. Remove the cores, without cutting into pieces, to enter the chicken leg.
7. Apples put on chicken legs.
8. Pierce each fruit with a needle in several places.
9. Put on a greased baking sheet.
10. Put small washed potatoes between the meat.
11. Send the form to a preheated oven.
12. Cook at medium temperature.
13. In the process of cooking chicken legs, potatoes and apples pour juice.
14. As soon as the fruits are almost ready, remove them from the legs. Put on a dish.
15. Send the meat and potatoes back to the oven.
16. Bake until tender.
17. Meat, potatoes and apples spread out beautifully on a plate.
18. Delicious chicken legs with potatoes in the oven are ready for use.
Chicken legs with potatoes on baked eggplants in the oven
Ingredients
cilantro - 155 g
garlic - 10 cloves
Chilli - 20 g
chicken legs - 830 g
butter - 165 g
chicken broth - 1700 ml
eggplants - 190 g
walnuts - 125 g
small potatoes - 15 pcs.
olive oil - 180 ml
Method of preparation
1. Chop chicken legs into chunks.
2. Fry in olive oil.
3. Place in a deep dish for baking.
4. Add half of the peeled garlic cloves.
5. Put the chili pepper.
6. Pour in the broth.
7. Stew in the oven until softened for 35 minutes.
8. Add cilantro.
9. Put the required portion of butter. 10. Remove the container from the oven. Let it brew for about 140 minutes.
11. Eggplant wash in water.
12. Cut into slices.
13. Put on a baking sheet with foil.
14. Drizzle with oil.
15. Sprinkle with nuts. And the remnants of chopped garlic cloves.
16. On a separate baking tray put the washed and dried potatoes, cut into circles with the peel.
17. Bake the vegetables in the oven at 155 degrees for 8 minutes.
18. On a plate, lay out the baked eggplants and potato slices.
19. Top with chicken stew.
20. Decorate with cilantro.
21. Chicken legs with potatoes in the oven can be served cold.
Chicken legs with potatoes in the oven - tricks and tips
- If the meat is easily separated from the bone, the dish is ready. Chicken legs with potatoes in the oven can be served to guests with pickled vegetables.
- If the chicken legs with potatoes in the oven will be consumed by children, and the recipe requires soaking the meat in wine, it is necessary to replace the ingredient with cherry or pomegranate juice.
- There are dish options in which boneless chicken legs are used. In this case, it is necessary to beat off slightly the shin with a hammer, incise the tendons with a knife in the lower part of the leg and around the upper joint. The meat and skin need to move down the bone. Rotate the bone out. Chicken legs are ready for stuffing.
