Roasted chicken with vegetables
Ingredients (serves 4)
- Chicken legs 4 pcs.
- Olive oil, salt, pepper, oregano to taste
- Lemon ½
- Carrot 1 pcs.
- Parsley bunch 1 pcs.
- Red onion 1 pcs.
- Potato 1 pcs.
- Peppers 2 pcs.
- Courgette 1 pcs.
- Olive oil 2 tbsp
Method:
- Marinate chicken legs in olive oil, salt, pepper and oregano. Sprinkle with lemon, set aside in the refrigerator for at least 2 hours.
- Peel vegetables and cut into large pieces as desired.
- Put the chicken legs on a grate, place in the oven on the top level and the baking tray below.
- Turn on Poultry / P07S cycle.
- After 20 minutes, add the chopped vegetables seasoned with salt, pepper and oregano on the lower tray.
- Roast on the Poultry / P07S cycle until the end of the process.
Chef's suggestion:
By placing a baking tray with vegetables under the chicken legs, we use two levels of the oven at the same time. The chicken fat dripping onto the vegetables will create a sauce of its own and give the vegetables a unique flavour.
See other recipes for
FullSteam oven
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