Oven-baked chicken legs with cream corn – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 59one , total fat 35 g., saturated fat g., proteins 37 g., Carbohydrates 32 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 4 chicken drumsticks with skin (approximately 450 gr.)
- 4 chicken thighs with skin (approximately 650 gr.)
- Coarse salt and freshly ground pepper
- 3 tbsp. l wheat flour
- 12 cloves of garlic (approximately 1 head)
- 2 lemons (finely grated zest of one lemon and juice of two lemons)
- 2 tbsp. l (30 gr.) Butter
- 450 gr frozen corn defrost
- 3/4 Art. whole milk
- 2 tbsp. l chopped fresh chives
Recipes with similar ingredients: chicken legs, chicken thighs, flour, garlic, lemon, corn, milk, chives
Recipe preparation:
- Preheat the oven to 230 ° C. Heat the olive in a pan butter. Grate chicken legs 1/2 tsp. salt and 1/2 tsp pepper roll in 2 tbsp. l flour. Put the meat in a pan and fry, turning until light golden for 5 min. Add garlic, lemon zest and lemon juice and mix. To put pan with chicken legs in the oven and bake until golden brown, approximately 20 min.
- Meanwhile, melt the butter in a saucepan. Add corn and 1/4 tsp. salt and pepper; stir occasionally until the corn begins to soften, approximately within 5 minutes Stir in the remaining 1 tbsp. l flour, then pour milk and bring to a boil. Reduce temperature and continue. cook at low boil, stirring until thickened, about 5 minutes Stir in the chives and add salt and pepper. taste.
- Arrange the chicken legs on plates and pour meat juice. Serve with cream corn.
