New recipes

Chicken legs on a bed of salt in the oven

Chicken legs on a bed of salt in the oven

a recipe as simple as it is delicious!

  • 4 whole chicken legs
  • 300 gr. coarse salt
  • marjoram and dried rosemary to taste
  • ground pepper

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken legs on a bed of salt in the oven:

Wash the chicken legs and dab them with kitchen towels to absorb all the water from them, to keep them dry.

Sprinkle pepper to taste.

Preheat the oven to 180 degrees.

Place the salt in a yena form, sprinkle dried rosemary and marjoram to taste, place the thighs over the salt and put in the oven for at least 1 hour.

Let it brown nicely and serve with mashed potatoes and garlic sauce.

Good appetite!


Baked Chicken Legs with Onion and Cumin

An invention made in one evening. But that onion goes perfectly with cumin.

  • 1 large onion
  • 2 teaspoons cumin seeds
  • 100ml rom Bacardi Black
  • 2-3 tablespoons olive oil
  • 4 chicken legs, whole, with skin and bone
  • Oregano
  • Freshly ground pepper, coarse salt

Take the thighs, wash them, DO NOT grow them.

Cut the onion into slices about 2mm thick. Place the onion slices in the pan, put plenty of cumin on them.

Place the chicken legs on top, pour oil over them. Not too much but not too little.

Sprinkle coarse salt, freshly ground pepper, oregano over the thighs.

Pour the rum next to the thighs, next to the onion, be careful not to disturb the spices on the thighs or the cumin on the onion.

Place in the oven with the lid on for 45 minutes on high heat. Remove the lid and leave in the oven for another 45-60 minutes. At least once take the oil from the pan and place it over the thighs.

It goes with fresh cabbage hardened with broth. The remaining onion with cumin is also eaten, even if it is full of oil. It has an insane taste and the oil is ultimately olive, so don't put it on.

And a sparkling white wine, cold and dry, for example Francois Lurton Fumees Blanches Sauvignon Blanc.


Ingredients Thighs on salt

6 lower thighs
1 tablespoon olive oil
pepper, paprika (or turmenic)
2 cups sea salt

Preparation Thighs on salt

  1. Place baking paper in the oven tray. Pour the large salt on top and level it.
  2. Washed and wiped chicken legs well sprinkled with olive oil, then sprinkle with pepper and paprika (or turmeric) plus any other spices you want, just do not add salt. Massage the thighs until well covered with spices.
  3. Place the thighs on the salt. If you want, you can put slices of potatoes between them (I didn't season them with anything).
  4. Bake at 250C for 45 minutes. Serve immediately. If the thighs or potatoes have stuck easily to the salt, use a knife to lower the salt.


Seasoned chicken legs in the oven

A dish that you can prepare some time before and that you finish in the oven after you return from work. The spice mixture will marinate and tenderize the chicken.

Chop the coriander seeds and cumin in a mortar.

In a large bowl, mix the chicken legs with the salt, oil, a drop of water and the rest of the spices, so as to coat the meat with them. Cover the bowl and leave to marinate in the refrigerator overnight or at least an hour.

Place the red onion on the base of a baking tray. Place the chicken legs on top of it. Bake for 30-35 minutes.

Remove the thighs and sprinkle green onions and coriander on top of them.

Serve with a sauce made of 4 tablespoons yogurt, 2 teaspoons sugar and 1 teaspoon olive oil.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Chicken legs with tomatoes and baked potatoes

Prepare in the blender a mixture of oregano, salt, pepper, vinegar and olive oil.

Place the grilled chicken legs in a baking dish,

chopped boiled potatoes,

over which the oregano sauce is added.

Rearrange all the ingredients to be evenly distributed, then add a few oregano leaves and olive oil.

Place the dish in the oven for 10-15 minutes at 220 degrees.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


a recipe as simple as it is delicious! Wash the chicken legs and dab them with kitchen towels to absorb all the water from them, to keep them dry.

Preheat the oven to 180 degrees.

Place the salt in a yena form, sprinkle dried rosemary and marjoram to taste, place the thighs over the salt and put in the oven for at least 1 hour.

Let it brown nicely and serve with mashed potatoes and garlic sauce.

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil


Preparation of baked chicken legs with potatoes

1. Wash the chicken legs well and grow in several places to penetrate the spices.
2. Mix the spices: turmeric, garlic powder, paprika, herbs (rosemary, basil, marjoram, oregano), spices for chicken, salt, pepper. Add 3-4 tablespoons of oil.
3. Peel the potatoes and cut them into thick slices, put them in a bowl and season with aromatic oil. mix well.
4. In another bowl, season the chicken with a few teaspoons of aromatic oil.
5. Put the potatoes and meat on top in the pan. Put tomatoes between them. From place to place are put aromatic herbs, bay leaves, thyme.
6. Add a cup of water.
7. Put the tray in the preheated oven at 200 degrees Celsius and keep for an hour & # 8211 an hour and 20 minutes. Check the meat by pricking with a fork. If blood comes out, we leave it in the oven.
Easy to make, baked chicken legs with potatoes is an easy dish, suitable in any diet.


Stuffed chicken legs in the oven

Baked chicken legs stuffed on a bed of vegetables are a sure recipe for success, they can be served both hot and cold as the main course for lunch or dinner. You can even prepare them for the holiday meal, guests will have a surprise when they find the fragrant filling instead of bone with the delicious crust.

Method of preparation.
First wash the chicken legs well and then drain them well.

Peel a squash, grate it and slice it. Wash the mushrooms, cut them into small pieces, peel the onion, chop finely. Peel a squash, grate it and chop it finely.

This is followed by boning the upper part of the leg, a very quick and simple procedure, which takes about 1-2 minutes for each leg, even less after you get dexterity.
Put the pulp with the outside down and the inside towards you. Feel in the middle of the thigh to feel where the bone is. Make an incision to the bone (use a small, sharp knife). Then insert your index finger into the incision and release the meat next to the bone. You'll see it goes fast.

Incise the joint between the bone of the upper and lower thighs and then dislocate it with your hand, until you feel that the bones have come off.
Using your fingers and knife, loosen the bone of the upper leg and flesh. Go to the top with the detachment. Now we have the boned upper leg.
I just wanted to debone the top because in the end the thighs will look whole and instead of bone they will have a delicious filling.
When the bone of the upper thigh is removed, the meat grows left-right, forming a "pocket" to fit the filling, I made small incisions to the lower leg. Be careful not to cut the skin.

Put 2-3 tablespoons of oil or a cube of butter in a pan or wok and sauté the onion, garlic and pepper for a few minutes.

When the onion has hardened, add the finely chopped mushrooms and continue to harden. The mushrooms will leave the water so we will keep the composition on the fire until all the water evaporates, then turn off the heat and let it cool a bit.

Divide the filling evenly in the "pockets" of the 2 chicken legs, I gently pushed the filling inside the lower leg.

When we have finished filling, we will fix the meat with toothpicks.

Prepare the bed of vegetables from potatoes, tomatoes and garlic in peel, season, add olive oil. You can choose another bed of vegetables or simply leave them in the tray only.

On the bed of vegetables we place the thighs stuffed and seasoned with salt, pepper. Grease them with a little olive oil or put thin slices of butter on them.

We will then put the tray in the preheated oven at 180 degrees C for about 50-60 minutes or until the thighs are well penetrated and the skin is crispy.

Take them out of the oven and distribute them on plates together with the baked potatoes in the sauce from the tray.

When serving, pour over the thighs of the juice left in the pan. Serve hot or cold with various garnishes of vegetables and seasonal salads.

Even if it's a little more work with deboning the thighs, it's worth the effort - the chicken thighs stuffed with mushrooms are juicy and tasty, and the tender meat that melts in your mouth.

They look perfect in the section, they are well made, fragrant and tasty. If they have a cold, no problem. Cut them into rounds and place them on a plate on a few lettuce leaves.
We wish you good appetite with your loved ones!


Chicken legs with potatoes and broccoli (baked)!

A quick, delicious and good-looking dinner for your whole family! If you don't like broccoli, you can use other vegetables (bell peppers, green beans, onions, tomatoes, etc.) or just add potatoes. Let's get started!

INGREDIENT:

-200-300 g of broccoli (fresh or frozen)

-6 lower chicken legs

-salt, ground black pepper - to taste

-2-3 tablespoons fermented cream.

METHOD OF PREPARATION:

1. Peel and wash the potatoes. Cut them into thick strips or rounds. Put them in a deep bowl.

2.Wash and dry the chicken legs. Add them to the potato bowl.

3. Season the meat and potatoes with salt, ground black pepper and oregano. Add the garlic passed through the garlic press and the fermented cream. Mix very well.

4.Add the broccoli bunches. Stir a little to cover them with the sauce.

5. Let the meat and vegetables marinate for 20 minutes.

6. Then transfer all the vegetables to a deep pan and place the chicken legs on their surface. Pour the remaining marinade into the bowl over them. You don't have to grease the pan with fat, because the cream is fat enough!

7. Bake the food for about 50 minutes, until it is ready, in the preheated oven up to 200 ° C! The potatoes should soften and be easily penetrated by the toothpick / knife, and the meat should be lightly browned and not remove pink juice when it is pricked with the knife.

8. Serve meat and vegetables with great pleasure!

Although this dish contains garlic, its specific aroma and taste are not felt in the final preparation. Therefore, the recipe is suitable even for people who can not stand this spice!


Wash the thighs well and drain in a kitchen towel.

The dry thighs are well seasoned with salt, perish and grease on the pellet on top with a little honey.

Take a tray, to be glazed for. In order not to rust from the salt, a large layer of kitchen salt, two fingers thick, is placed on the bottom of the tray, over which the coded thighs are placed.

Put the tray in the preheated oven, leave it for 30 minutes, check it from time to time, over a moderate heat.

Serve with mashed potatoes, or french fries, depending on everyone's preference. Although the thighs are fried on salt, they do not have any salt at all, they are healthier for as they are not fried in fat, they are baked in their juice. Good appetite.

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil