Crispy Chicken Legs with Onions and Corn
Appetizers • European
Description
Recipe taken from the book 'Simply Delicious Cooking' by John Smith.
Ingredients
- Chicken bones 5 lbs
- Turmeric 0 oz
- Paprika 0 oz
- Ground Cumin 0 oz
- Ground Dried Garlic 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Spanish onions 4 pieces
- Spanish onions 2 pieces
- Balsamic Vinegar 0 fl oz
- Vegetable Oil 0 fl oz
- Sweet Corn Sticks 3 pieces
- Butter 5 oz
- Thyme 3 sprigs
Step-by-Step Guide
Step 1
In a small bowl, mix all the dry spices, salt, and pepper, add vegetable oil, and mix well. Rub the chicken legs with the resulting mixture. Marinate for 10–20 minutes. Then place the chicken legs on a baking sheet with a small distance between them.
Step 2
For the garnish, cut the onions into quarters. Place them in a baking dish. Season with salt, pepper, and dried thyme for aroma. Since the onions become sweet after baking, add balsamic vinegar and vegetable oil for contrast. Mix everything well.
Step 3
Put the onions and chicken legs in the oven at 355°F for 35–40 minutes. The chicken should be placed on the top rack. To achieve a crispy crust on the legs, turn on the grill mode. Stir the onions during cooking.
Step 4
Cut the corn cobs into large pieces. In a skillet, melt the butter. Add the corn and thyme sprigs, and season with salt. Sauté on low heat for 2 minutes on each side, periodically basting the pieces with hot butter, making sure not to overheat the butter.
Step 5
On a plate, arrange the chicken legs, baked onions, and corn, and to make it easier to eat, insert skewers.
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