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Roasted chicken legs with fennel and lemon-olive-oil marinade

Roasted chicken legs with fennel and lemon-olive-oil marinade

Roasted chicken legs with fennel and lemon-olive-oil marinade
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Rezept drucken
    Servings Prep Time
    2 servings 15 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time
    25 minutes
    Roasted chicken legs with fennel and lemon-olive-oil marinade
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 15 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      2 servings 15 minutes
      Cook Time
      25 minutes
      Ingredients
      • 2 chicken legs
      • 2 fennel
      • Chili
      • 1 garlic clove
      • 1 lemon
      • 5 tbsp olive oil
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Preheat the oven to 220°C.

      Put the chicken legs into the roaster, half the fennel and cut off its stems.

      Cut off the dried out  ends of the fennel. Make sure that the fennel his held together by its roots.

      Place the fennel  to the chicken legs, season everything with salt, pepper and chili.

      Place the roaster into the preheated oven for approximately 25 to 30 minutes.

      Cut the garlic finely and at the juice of the lemon.  Season with salt, pepper and chili.

      Add the olive oil and place it in a bowl aside ,ready to serve.

      Place the roasted chicken legs to the fennel, and pour it over with gravy .  Serve with the prepared  lemons the olive oil marine.

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