Olive Oil Recipes

Chicken Legs and Parmesan Roasted Carrots

Chicken Legs and Parmesan Roasted Carrots

Sophisticated enough for a delicious supper quick enough for a dinner, this easy roasted chicken is packed with flavor and parmesan roasted carrots.

CHICKEN LEGS

MARINATE 

  • 8 Chicken Legs
  • 4-5 ts. Myst Olive Oil
  • 2 ts. Paprika
  • ¼ ts. Ground Pepper
  • 1 ts. Thyme
  • 2 ts. Kosher Salt
  • 1 ts. Oregano
  • 3 Gloves Garlic, minced

DIRECTIONS :

  1. Rinse chicken and put dry. Place it into a 1-gallon Ziplock bag.
  2. In a small bag, whisk together remaining ingredients.
  3. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken and refrigerate for 2 hours.
  4. When ready to cook, let chicken come to room temperature for 20 minutes.
  5. Preheat oven at 200°C / 400°F.
  6. Bake for 20-25 minutes at 220°C / 425°F.
  7. Flip chicken legs and bake them for another 10 minutes.

PARMESAN ROASTED CARROTS

INGREDIENTS
 :

  • 4-5 Carrots sliced
  • 4-5 ts. Myst Olive Oil
  • 4 Gloves Garlic, minced
  • 3 ts. Grated Parmesan
  • 3-5 ts. Bread Crumbs
  • ¾ ts. Salt
  • ¾ ts. Ground Pepper

DIRECTIONS :

  1. Preheat oven to 200°C / 400°F and line a baking sheet with foil.
  2. Place the myst olive oil , garlic , bread crumbs , salt & pepper in a large ziplock bag.
  3. Add the sliced carrots and shake until they are well coated.
  4. Place the carrots onto prepared baking sheet.
  5. Drizzle with olive oil and sprinkle with parmesan.
  6. Place into oven and bake until tender, about 20 mins.
  7. Serve immediately, garnished with parsley if desired.

Check our video Preparation at Youtube :

Enjoy 🙂

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