Description
Delicious and easy to make one-tray baked dish with chicken legs, green onions and potatoes.
Ingredients
- 4 Whole Chicken Legs
- Salt And Pepper
- 5 Tablespoons Mango Chutney
- 28 ounces, weight Small New Potatoes
- 2 bunches Green Onions
Preparation
Preheat oven to 200ºC (390ºF).
Wash and dry chicken legs and halve them at the joint. Sprinkle with salt and pepper on both sides and place in a large baking tray, skin side up. Smear mango chutney on the chicken legs.
Thoroughly clean and dry potatoes but leave the skin on. Depending on their size, you can either leave them whole or halve and quarter the larger ones. They should all have pretty much the same size. Spread them on the baking tray around the chicken legs.
Bake for about 20 minutes.
In the meantime, clean, top and tail the green onions and cut them into 5 cm (2-inch) pieces. After chicken has baked 20 minutes, spread onions on top of the potatoes in the baking tray. Continue baking for another 15 minutes or until chicken juices run clear, potatoes are fully cooked, and onions are tender and slightly brown.
