Chicken Legs over a Bed of Vegetables
50 min
The vegetables sit on the bottom of the basket and the chicken on the rack above, so all the juices drip down. Two dishes in one go: browned chicken and vegetables cooked in its juices.
Ingredients
4 servings
Chicken drumsticks4 pcs
Eggplant(sliced into rounds)1 pcs
Zucchini(sliced into rounds)1 pcs
Bell pepper2 pcs
Carrot2 pcs
Cherry tomatoes150 g
Garlic(halved)1 head
Chicken seasoning1 tbsp
Olive oil2 tbsp
Salt1 tsp
Instructions
1
Spread the cherry tomatoes, pepper, carrots and the rounds of eggplant and zucchini over the bottom of the basket, season with salt and drizzle with oil.
2
Set the rack above them.
3
Rub the chicken legs with the seasoning and salt and lay them on the rack.
4
Put the halved head of garlic alongside.
5
Cook at 190 °C (374 °F) for 35 minutes — the juices from the chicken soak into the vegetables below.
6
Serve the chicken together with the vegetables.
Tip
The rack is what makes it two dishes
On the rack the chicken gets hot air all round and browns, while the vegetables below braise in its juices.