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Roast chicken legs with root vegetables

Roast chicken legs with root vegetables

Crisp chicken legs roasted over potatoes, carrots, parsnips and beetroot, with a lemony kale salad: a Danish one-tray dinner.

60 min
total
4
people
667
calories per serving

Per serving

42 g
Protein
43 g
Carbs
32 g
Fat

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Ingredients

4
  • 4 pc
    Chicken leg
  • 600 g
    Potato
  • 300 g
    Carrot
  • 200 g
    Panais (translated from French)
  • 300 g
    Red beet
  • 1 pc
    Red onion
  • 4 clove
    Garlic
  • 1 tbsp
    Rapeseed oil
  • 2 sprig
    Rosemary
  • 1 tsp
    Thyme
  • 150 g
    Kale
  • 1 pc
    Citrus limon (L.) Burm. f.
  • 0.5 tsp
    Salt
  • 1 pinch
    Black pepper ground
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Cut the root vegetables and onion into chunks and toss with oil, crushed garlic, thyme, rosemary and half the salt.

  2. Sit the chicken legs on top, season the skin and roast 40–45 minutes at 200 °C.

  3. Finely shred the kale, massage with lemon juice and a pinch of salt, and serve with the chicken and vegetables.

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Chef's tips

  • •Pull the skin off before eating for a leaner plate; it has already flavoured the vegetables.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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