Tray Roasted Chicken Legs and Winter Vegetables

Name: Tray Roasted Chicken Legs and Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken legs; 1 red onion, halved; 1 large parsnip, cut into large chunks; 1 large carrot, in large chunks; 1 large potato, skin left on cut into 4 wdges; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 cup mixed herbs; sea salt & fresh ground pepper; 1 pinch chili powder; 200 ml brown chicken stock; 1 tablespoon plain flour, to thicken; ½ teaspoon guava jelly; ½ teaspoon marmite; 1 dash paprika

Servings: persons

2 chicken legs
1 red onion, halved
1 large parsnip, cut into large chunks
1 large carrot, in large chunks
1 large potato, skin left on cut into 4 wdges
2 garlic cloves, minced
2 tablespoons olive oil
1 cup mixed herbs
sea salt & fresh ground pepper
1 pinch chili powder
200 ml brown chicken stock
1 tablespoon plain flour, to thicken
½ teaspoon guava jelly
½ teaspoon marmite
1 dash paprika

1
in a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
2
coat the chicken legs and give them a massage in the marinade.
3
put them aside in the baking tray and leave to marinade for 2 hours.
4
then toss the vegetables in the bowl with the rest of the marinade and leave them infusing too.
5
Meanwhile making the gravy:.
6
with a whisk combine all the ingredients in the cold water and bring to the boil while stirring,.
7
simmer for a few minutes.
8
this will be a rich silky gravy
9
Reheat quickly when the chicken is ready to serve.
10
Roast the Chicken and Vegetables together in a preheated oven to 200 degrees for 30 minutes, giving it a chimmy every now and then and serve with the the gravy.
11
lushious!

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 chicken legs, 1 red onion, halved, 1 large parsnip, cut into large chunks, 1 large carrot, in large chunks, and more.

Yes, Tray Roasted Chicken Legs and Winter Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!