Oven-baked potatoes with chicken legs

Name: Oven-baked potatoes with chicken legs
Ingredients: 5 bone-in chicken legs; 200 g soup vegetables; 1500 ml water; 2 kg potatoes; 1 large onion (180 g); 5 garlic cloves; 1 teaspoon sweet paprika; 1/2 teaspoon ground pepper; 1 teaspoon salt; 100 ml oil; 200 ml water

Meat - Oven-baked potatoes with chicken legs by Cosmina A. - Recipia

Oven-baked potatoes with chicken legs cook in a pan, with the partly boiled chicken legs browning on top. The potatoes soften in the liquid in the pan and brown at the edges, with onion, garlic and paprika tucked among the pieces; the chicken takes on color after boiling. I start boiling the chicken legs well ahead of the meal. Preparation: 25 minutes. Cooking: 85 minutes. Resting: 10 minutes. Total time: 120 minutes. Servings: 5. About 760 kcal and 36 g protein per serving.

Ingredients

5 bone-in chicken legs
200 g soup vegetables
1500 ml water
2 kg potatoes
1 large onion (180 g)
5 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon ground pepper
1 teaspoon salt
100 ml oil
200 ml water

Preparation

1. Pat the chicken legs dry with paper towels. Put them in a pot with 200 g soup vegetables and 1500 ml water. Boil for 20 minutes, until they start to soften but stay whole. Remove the chicken legs; the remaining broth does not go in the pan. 2. Peel the potatoes and cut them into four or six pieces, depending on their size. Finely chop the onion and crush the garlic. Mix everything with 1 teaspoon sweet paprika, 1/2 teaspoon ground pepper, 1 teaspoon salt and 100 ml oil. Leave the mixture for 10 minutes. 3. Put the potatoes in a pan, pour 200 ml water over them and bake at 220°C for 40 minutes, until they start to soften. 4. Arrange the chicken legs over the potatoes and bake for another 25 minutes. Turn them after 12 minutes; they are ready when browned on both sides and the potatoes are easily pierced with a fork.

Notes

The dish keeps in the fridge for up to 3 days in a closed container. These potatoes remind me of childhood, when my mother made them after baking bread in the oven, with bacon or ham; on holidays she added meat and sausages preserved in lard. Serve them with fresh cabbage salad, beetroot or pickles. Floury potatoes soften faster than waxy ones, and large pieces may need a few extra minutes. If you choose new potatoes, you can leave the skins on after scrubbing them well under water; start checking them with a fork after 35 minutes in the oven. Choose chicken legs of a similar size so they brown at the same time.