by miha it turned out delicious
- 4 pulps
- 2 tablespoons mustard
- 2 tablespoons honey
- 2 tablespoons sesame seeds
- 1/2 teaspoon rosemary
- 3 tablespoons oil
- 1 lemon
Preparation time: less than 120 minutes
RECIPE PREPARATION Marinated thighs in the oven:
Mix honey with oil, mustard and lemon juice. Add rosemary, sesame, salt and pepper to taste. Add the thighs to the sauce and cover the bowl and refrigerate for 1 hour.
Put the thighs with the sauce in a heat-resistant tray and put them in the oven until the thighs are browned.
Baked flavored chicken legs recipe
Peel the garlic, grind and mix with the soft butter. Cut the lemon into slices and squeeze a little juice into the butter and garlic cream.
Grease the thighs with honey, thyme, salt and pepper. With a knife, cut their skin and put the cream of butter and garlic.
Place in a pan greased with a little butter and sprinkle with lemon juice. Place the lemon slices on the edge of the tray and then put them in the oven.
Prepare the salad with vinegar, oil and salt. The browned thighs are served with lettuce.
Chicken legs with marinated olives
Today we make a super simple recipe for chicken legs with olives marinated in the oven.
Many times we stay and think about what to do to eat, to be fast, tasty, healthy and simple. Look here, this is one of the recipes you are looking for and with which you will never fail.
The ingredients are simple, especially if you have olives marinated in lemon and oregano in the fridge, also a simple recipe that should not be missing from your kitchen.
Last night I was sitting and thinking about what to do with the food, so I opened the fridge, took the thighs and said I put them in the oven, but I was so hungry and it was as if I had nibbled something until my thighs were in the oven. That was the moment when I came across the marinated olives and I said it was time to add more flavor and flavors to the ordinary baked chicken legs. We added a few more tomatoes in the broth, spices and that's how our dinner was a delight to lick our fingers to the elbows.
Stay together for the list of ingredients, but also for the very simple way of preparation!
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- 6 pieces of boneless chicken legs (about 1 kg)
- 2 tablespoons vegetable oil to grease the pan
- 400 g diced tomatoes in broth
- 350 g marinated olives, the recipe here
- 1/2 teaspoon oregano
- Salt and pepper to taste
Method of preparation:
Preheat the oven to 200 g Celsius.
We thread the thighs, that is, we untie them, because when we buy them, most of them are deboned without being completely cut like for a barbecue. Season chicken legs with salt and pepper.
Grease the pan with oil and put the uncorked legs with garlic in it.
Put the tray in the oven for 40-45 minutes, turning them from time to time from side to side.
After a while, put the marinated olives with lemon, oregano, tomatoes in broth over the thighs and bake for another 20 minutes, reducing the temperature to 180 degrees Celsius.
They are ready to serve, tender and fragrant so you can't stop eating.
In a large bowl, mix the lemon juice, grated lemon peel, oregano, salt and pepper to taste, garlic and olive oil. Add the diced chicken legs and potatoes and mix until well covered with the marinade.
Move everything to a baking tray. Pour the chicken broth, cover the pan with aluminum foil and bake for 20 minutes in the preheated oven at 180 degrees.
Set the foil aside and keep the tray in the oven for another 25-35 minutes or until you see that the thighs and potatoes are easily pierced with a fork (they are done).