Chicken baked with carrots, onions and olives
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|4||Chicken, (drumstick and thigh)|
|1 bunch||Baby carrot, trimmed|
|1||Red onion, cut in wedges|
|6 cloves||Garlic, halved|
|1 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
- Heat oven to 200 degC.
- Separate chicken legs into drumsticks and thighs and place in an oven pan.
- Arrange the carrots, onion, garlic and olives around the chicken.
- Drizzle with olive oil and season with salt and pepper.
- Roast in oven for 45 minutes (depending on size of chicken legs) or until chicken is golden brown and fully cooked (see tip below).
Tip: The best tried-and-true way to test whether chicken legs or whole chickens are correctly cooked is by inserting the tip of a sharp knife deep into the thickest part of the chicken thigh until it touches the bone - if the juices that run out are clear, not pink, then the chicken is cooked.