Oven-baked chicken legs with onion mash

Name: Oven-baked chicken legs with onion mash
Ingredients: 6 skinless chicken legs; 2 teaspoons salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 large onion (180 g); 3 garlic cloves; 2 tablespoons sweet pepper paste; 1 tablespoon homemade vegetable seasoning; 1 medium tomato (150 g); 1 medium bell pepper (150 g); 1 small hot pepper (10 g); 60 ml oil; 120 ml water; 15 g parsley; 5 g fresh basil; 1 teaspoon dried thyme; 5 large potatoes (1 kg); 1500 ml water; 1 small onion (100 g); 30 ml oil; 1 tablespoon sweet paprika; 30 ml water; 1 teaspoon salt

Meat - Oven-baked chicken legs with onion mash by Nidia L. - Recipia

Oven-baked chicken legs with mashed potatoes and onion sauce cook slowly, and the meat turns tender in the pan with the vegetables. The mash gets its color from the onion sautéed with paprika and stays firmer than the version made with milk. I leave the little bits of onion visible in the mash instead of mashing them until they disappear. Prep: 25 minutes. Cook: 130 minutes. Total: 155 minutes. Serves: 6. About 580 kcal and 34 g protein per serving.

Ingredients

6 skinless chicken legs
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 large onion (180 g)
3 garlic cloves
2 tablespoons sweet pepper paste
1 tablespoon homemade vegetable seasoning
1 medium tomato (150 g)
1 medium bell pepper (150 g)
1 small hot pepper (10 g)
60 ml oil
120 ml water
15 g parsley
5 g fresh basil
1 teaspoon dried thyme
5 large potatoes (1 kg)
1500 ml water
1 small onion (100 g)
30 ml oil
1 tablespoon sweet paprika
30 ml water
1 teaspoon salt

Preparation

1. Preheat the oven to 160°C. Pat the chicken legs dry with paper towels and place them in a baking pan lined with parchment paper. Season with 2 teaspoons of salt, the pepper and 1 teaspoon of sweet paprika. Add the large onion, garlic, sweet pepper paste, homemade vegetable seasoning, sliced tomato, thinly sliced bell pepper and chopped hot pepper. Pour in 60 ml oil and 120 ml water. Bake for 1 hour and 40 minutes, turning the legs halfway through. Add the parsley, basil and thyme for the last 10 minutes. The meat is ready when it is browned and the juices run clear. 2. Peel the potatoes, wash them and cut them into small pieces. Boil them in 1500 ml water for 20 minutes, until a fork goes in easily, then drain. 3. Finely chop the small onion and sauté it for 10 minutes in 30 ml oil over low heat, together with 1 tablespoon of sweet paprika and 30 ml water. The onion should be soft. 4. Mash the boiled potatoes. Pour the onion mixture over them and season with 1 teaspoon of salt. Mix well.

Notes

I usually make mashed potatoes with milk and butter or sour cream too, but a call from my grandparents in Tășnad reminded me of Grandma’s version with onion: Grandpa missed its flavor and didn’t like mash that was too soft and had no color. Sweet pepper paste can be replaced with 2 tablespoons of mashed roasted pepper. I serve it with salad or pickles, which go well with the baked chicken legs. Leftovers keep covered in the fridge for up to 3 days. Large, meaty chicken legs may need a few minutes longer than smaller ones. Floury potatoes mash easily, while waxy ones make a denser mash. My homemade vegetable seasoning is a mix of finely grated vegetables and herbs, kept in a jar with plenty of salt. Sometimes the seasoning is already very salty, so taste the mash before adding more salt.