Baked Chicken with Vegetables Recipe
Chicken has gained a significant place in our kitchens in recent years because it is easy to cook and economical.
Rumor has it that real chicken, that is, free-range village chicken, does not cook as quickly as the chicken in our market. In fact, buying those chickens eliminates the economic advantage of chickens. Anyway, let's get back to the chicken sold at the market around the corner.
Since chicken legs are fatter and softer than the breast, they are the part that everyone at the table treats each other with kindness and is reserved for children in families with children. (I can't help but mention that, in fact, the beneficial part of the chicken that contains protein is the breast. Let's also mention this in quotation marks.) As such, we started to prefer buying only the legs rather than buying the whole chicken.
The oven-baked chicken with vegetables recipe will bring peace and happiness to the tables of leg-loving families.
- 6 chicken legs
- 10 mushrooms _
- 10 shallots _
- 6 small pieces of cauliflower
- 3 small fresh potatoes
- 1 tablespoon butter
- 1 tablespoon of oil
- 1 tea glass of hot chicken broth
- 1/2 teaspoon powdered paprika
- 1/2 teaspoon cumin
- 1 teaspoon of salt
For marination
- 2 tablespoons of olive oil
- 1 medium sized grated lemon peel
- 2 cloves of crushed garlic
- 1 tablespoon lemon juice
- 1 sprig of fresh rosemary
How to Make Baked Chicken with Vegetables Recipe?
- Put the chicken thighs in a large refrigerator bag and add the ingredients needed for marination into the bag. Knot the bag tightly and pinch the chickens a little over the bag to get the marinade all over the chickens. Let it sit in the refrigerator for at least 30 minutes, or a few hours if possible.
- Preheat the oven to 180 degrees.
- Heat the pan thoroughly, then add oil and butter to the pan and heat.
- Place the marinated chicken in the pan. The purpose is not to cook it, just to seal the skin and turn it golden. Hold the chicken thighs for 1.5 minutes on each side and set them aside.
- In the same pan, start sautéing the cauliflower, shallot, mushrooms cut in half, and the potatoes cut in half.
- After sautéing for 2-3 minutes, add salt, cumin and chicken broth. Sauté a little more and turn off the heat.
- Place the chickens in a heat-resistant baking dish. Pour the sautéed vegetables on top with their juice.
- Sprinkle paprika and salt over the chicken and put it in the oven.
- Your chicken will be ready after cooking at 180 degrees for 20-30 minutes.