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Chicken legs with potatoes: how to bake deliciously? Video
Baked chicken legs with potatoes are so simple and at the same time very tasty and satisfying. They can be prepared both for a regular meal and as a festive hot dish, and it will be a win-win. Bake chicken legs with potatoes in sour cream sauce or stew up your sleeve, and you will receive a lot of compliments.
Baked chicken legs with potatoes
Baked chicken legs with potatoes
Ingredients: – 4 chicken legs (1,1-1,3 kg);
– 600 g of potatoes; – 1 onion; – 100 g of hard cheese; – 100 ml sour cream; – 5-10 g of fresh basil; – 0,5 tsp ground white pepper; – 1,5 tsp fine salt.
Peel the potatoes and cut into large cubes. Peel the onion and chop finely. Chop the basil finely. Sprinkle the potatoes with 0,5 tsp. salt and stir with your hands, then place in an ovenproof dish. Top with onions, herbs and sour cream with a tablespoon. Preheat oven to 190 ° C.
Rinse the legs, cut off excess skin and fat. Rub them with the remaining salt, place on top of the vegetables and season with pepper. Pour 100 ml of water into a mold and place it in the oven.
If you completely remove the skin from chicken legs when cooking, add 2 times more water to the mold
Bake the dish for an hour. During this time, open the oven 2-3 times and water the chicken with the resulting juice. Grate the cheese on a fine grater and coat the legs evenly. Cook them for another 5-10 minutes, until the cheese is melted and browned.
Chicken legs baked with potatoes in a sleeve
Ingredients: – 4 chicken legs; – 800 g of potatoes; – 2 carrots; – 4-5 cloves of garlic; – 2 tbsp. soy sauce; – 2 pinches of ground black pepper; – 1 tsp without a slide of curry; – 1,5 tsp fine salt; – 10 g parsley; – 2 tbsp. vegetable oil.
Wash and remove fat from the legs, cut each into two parts in the joint area: thigh and lower leg. Make deep cuts in the chicken pieces with a long, sharp knife. Insert quarters of garlic cloves into them. Transfer the legs and thighs to a deep bowl. Sprinkle them with 1 tsp. salt and mix thoroughly with your hands, add pepper, curry and soy sauce, stir the chicken again and leave to marinate for 20-30 minutes.
Peel the potatoes and cut into wedges. Grate the carrots on a coarse grater and combine with the potatoes. Season the vegetables with the remaining salt and distribute the free-flowing ingredient by touching them with your hands, then pour over the vegetable oil. Turn on the oven, setting the temperature to 190 ° C.
Prepare a baking sleeve and put half of the vegetables in it, place the marinated chicken legs on top, cover them with the second part of potatoes and carrots, as well as chopped parsley. Secure the edge of the sleeve and pierce it with a fork in several places. Gently transfer the roll to a baking sheet and bake for 50 minutes. Open the bag and dry the chicken in the oven at 10-15 ° C until golden brown for 200-220 minutes.