Roasted chicken legs with roasted vegetables
Recipe
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15 minutes
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50 minutes
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65 minutes
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4 persons
Who doesn’t love roasted chicken legs? They’re delicious with roasted sweet potato, onion and pepper. Before cooking, rub the chicken with a delicious homemade Provençal rub and leave to marinate in the fridge for an hour. Then it’s time to get cooking on your Big Green Egg – and that’s very simple. Just pop all the ingredients on the grid in your kamado until the chicken reaches the correct core temperature and the vegetables are soft. When measuring the core temperature, make sure the tip of your core thermometer does not touch the bone in the chicken, as this gets hotter than the meat. The result? A complete, rustic meal consisting of delicious, juicy chicken and flavoursome vegetables.
INGREDIENTS
Chicken
- 4 chicken legs
- 2 tbsp olive oil
Rub
- 2 cloves of garlic
- ½ sprig of thyme
- ½ sprig of rosemary
- 2½ tbsp cane sugar
- 2 tbsp sea salt
- 1 tsp onion powder
- 1 tsp paprika powder
- 1 tsp curry powder
- ½ tsp freshly ground black pepper
Garnish
- 2 sweet potatoes
- 2 sweet onions
- 2 red pointed peppers
- 2 sprigs of flat leaf parsley
IN ADVANCE
- For the rub, peel and finely chop the garlic. Remove the leaves from the half a sprig of thyme and the rosemary needles and finely chop the herbs. Mix all the ingredients for the rub together.
- Cut into the skin and flesh of the drumsticks on the chicken legs, about 4 cm from the end, and scrape off the flesh so you have nice, clean legs. Check if there is a loose piece of bone from the carcass on the thigh side and cut it off if necessary.
- Rub the chicken legs with the olive oil and sprinkle all over with the rub. Cover and place the chicken legs in the fridge for about 1 hour.
METHOD
- Light the charcoal in the Big Green Egg and heat to a temperature of 220°C using the heat shield topped with a drip pan and the stainless steel grid.
- Place the chicken legs skin-side up on the grid and for the garnish, place the sweet potatoes and onions next to them. Close the lid of the kamado and cook the chicken and vegetables for 15-20 minutes.
- Place the pointed peppers on the grid and cook the chicken and vegetables for about 10 minutes longer until the vegetables are tender and the chicken legs have reached a core temperature of 75°C; you can measure the core temperature using a core thermometer.
- Remove the chicken and vegetables from the EGG. Halve the sweet potatoes and onions lengthwise and clean and cut the peppers into long strips. Distribute the vegetables with the chicken legs over an attractive board. Sprinkle with sea salt flakes and garnish with the parsley.
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