For a full meal, the right combination of proteins is important, carbohydrates and vegetables that you don’t have to cook anymore separately, thanks to this stand-alone dish from a juicy chicken, hearty potatoes and bright carrots, and radishes. Nutritional value of one servings: (4 total) Calories 569, total fat 31 g, saturated fat g., proteins 44 g., carbohydrates 27 g., fiber g., cholesterol mg., натрий мг., сахар г. 
The photodishes: Antonis Achilleos Duration: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg chicken legs
- Coarse salt and freshly ground pepper
- Juice 1 Lemon
- 3 tbsp. l olive oil
- 450 gr young potatoes
- 2 bunches of radish (approximately 12 pcs.)
- 1 bunch of green onions
- 1 bunch of young carrots (approximately 12 pcs.)
- 1/4 Art. chopped fresh dill
Recipes with similar ingredients: chicken legs, dill, lemon juice, potatoes, radishes, carrots, green onions
Recipe preparation:
- Preheat oven to 260 ° C. Rinse chicken legs under cold water and wipe dry. Grate meat with salt and pepper, then place on a baking sheet with the skin up. Sprinkle chicken on top half lemon juice and 1 tbsp. l olive oil. Fry 15 min
- Meanwhile, cut the potatoes and radishes in half. Feathers green cut onions into three parts. Mix potatoes in a large bowl, radishes, carrots and the remaining 2 tbsp. l olive oil, salt and Spice up.
- Arrange the vegetables around the legs and continue to fry until until vegetables are soft and legs get golden color, about 20 more minutes. Pour vegetables and meat the remaining lemon juice. Sprinkle with dill and salt over to taste.
