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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!
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken thighs & drumsticks
  • 400 g carrots
  • 3 Tbsp olive oil
  • 4 cloves garlic
  • 2 sprigs of rosemary
  • 2 Tbsp balsamic vinegar
  • 4 Tbsp orange juice freshly squeezed

Method
 

  1. Preheat oven to 190°C.
  2. Cut the carrots into about ten 1 cm wide strips.
  3. Arrange the chicken legs in a roasting dish and scatter around them the carrot pieces.
  4. Chop the rosemary leaves.
  5. 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.
  6. Cook in the oven for about 25 minutes until light brown.
  7. Mix the balsamic vinegar and orange juice and pour over the chicken and carrots.
  8. Bake for another 10-15 minutes until the chicken is golden brown.