Ingredients:
Chicken legs 2 pcs;
Garlic 10 gr;
Thyme 8 gr;
Bay leaf 5 gr;
Sunflower oil 450 ml;
Olive oil 50 ml;
Carrot 120 gr;
Radish 120 gr;
Onion 120 gr;
Asparagus 120 gr;
Chicken broth powder 15 gr;
Salt 10 gr.
Preparation: Process chicken legs, place in brine and wait for at least 20 minutes. Heat the oven up to 170 degrees Celsius. Place the processed legs in a deep, thermo-resistant dish, put crushed garlic, bay leaf, thyme, pour olive and sunflower oil, cover with foil paper, make little holes with a knife here and there and bake in the preheated oven for 2 hours. Cut the vegetables into the desired, one-size forms, and mix them with olive oil, thyme, salt and pepper. Lay oil-paper on a baking sheet, place vegetables on top and bake at 140 degrees Celsius for 30 minutes. After cooking, transfer the chicken legs and vegetables onto desired dish and enjoy.
