Roasted chicken legs with carrots
These roasted chicken legs with carrots are glazed in a balsamic & orange sauce that makes them taste sweet and succulent. It’s a perfect meal for a midweek supper, served with mashed potatoes and/or salad. Any leftovers are nice for your lunchbox or take to a picnic!
Ingredients
Method
- Preheat oven to 190°C.
- Cut the carrots into about ten 1 cm wide strips.
- Arrange the chicken legs in a roasting dish and scatter around them the carrot pieces.
- Chop the rosemary leaves.
- Crush the garlic using a pestle & mortar, mix with the oil and rosemary. Rub the chicken and carrot pieces with his mixture. Season with salt & pepper. Pour over the remaining garlic-oil mixture.
- Cook in the oven for about 25 minutes until light brown.
- Mix the balsamic vinegar and orange juice and pour over the chicken and carrots.
- Bake for another 10-15 minutes until the chicken is golden brown.