Chicken Legs with Potatoes, and Mushrooms
ekilu Team
ingredients
7
Difficulty
Easy
Time
35'
2 servings
Fresh ingredients
mushroom
6 units
garlic
2 cloves
potato
2 units
chicken leg
2 units
Pantry ingredients
olive oil
4 tbsp
salt
2 pinches
black pepper
1 pinch
Instructions
1
Peel and slice the potatoes into thin rounds. Wash and slice the mushrooms.
2
Mince 1 garlic clove and mix with 2 tablespoons olive oil.
3
Arrange the potatoes in a ovenproof dish and drizzle with the garlic and oil. Roast in the oven at 360°F for 15 minutes.
4
In the meantime, mince the other clove of garlic. Then put the rest of the oil and the garlic into a skillet and heat. Add the chicken to the skillet and fry over medium heat for 8–10 minutes, turning occasionally, until they are browned on both sides. Season with salt and pepper.
5
Take the dish with the potatoes out of the oven and arrange the chicken legs and mushrooms on top. Return the dish to the oven. Roast at 360°F, about 20 minutes. Halfway through (i.e., after 10 minutes), stir the contents of the tray so that all the food cooks evenly.
6
When the chicken is done, turn off the oven, take out the dish, and serve directly.
Tips & Tricks
We used just 2 chicken legs to make this dish because they were large. If the ones you have are medium or small, use as many as you want.
Likewise, if your mushrooms are also large, you can use fewer.
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