Baked Mandarin-Buttered Veggie Bed with Juicy Chicken Legs

Treat yourself to this wholesome dish and elevate your dining experience. Baked Mandarin-Buttered Veggie Bed with Juicy Chicken Legs fits any occasion, coated in an asian style marinade of mandarin juice, soy sauce, and honey, mingle with tender potatoes, carrots, and aromatic fennel. Slow-baked to perfection, each bite is a symphony of flavours and textures. Make it taste, not a time waste!

Recommended from age 1+
10 minutes preparation time, 50 minutes baking time

Ingredients:

• 1 kg of chicken legs
• 4 tablespoons of sunflower oil
• 50 g of butter
• 1 bunch of spring onions
• 1 small fennel (or a half)
• 5 cloves of garlic
• 2 tablespoon chopped red pepper
• 1 tablespoon of mustard
• 1 tablespoon of honey
• 50 ml of soy sauce
• 100 ml of mandarin juice
• 1 bunch of parsley leaves
• 1 carrot
• 5 potatoes
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 teaspoon potato spice mix (optional)

Instructions:

Preparing the ingredients for Baked Mandarin-Buttered Veggie Bed with Juicy Chicken Legs:

Clean and chop 1 small fennel (or half if it’s larger), along with a bunch of spring onions, half a red bell pepper, and 5 cloves of garlic.

Preparing the sauce for Mandarin-Buttered Veggie Bed with Juicy Chicken Legs:

Grease a frying pan with 2 tablespoons of sunflower oil, then add the chopped fennel. Sauté over medium-high heat until they begin to soften slightly, about 5 minutes.

Reduce the heat to medium and add the chopped spring onions, continuing to stir and brown until translucent, which should take up to 3 minutes.

Finally, add the garlic, followed by the bell peppers, and continue stirring until they soften, which should take approximately 3 minutes more.

Reduce the heat and sprinkle in 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and optionally, 1 teaspoon of potato spice mix. Stir in 1 tablespoon of mustard, followed by 50 ml of soy sauce. Stir briefly.

Remove the pan from the heat and cool the sauce slightly before adding 1 dl of mandarin juice (squeezed from a mandarin) and 1 tablespoon of honey.

You can use ginger infused honey, like I did. Stir until the honey dissolves.

Finally, add the chopped parsley leaves and mix well.

Making the veggie bed for the chicken legs:

Slice 5 potatoes and a carrot. Then, grease a deep baking tray with 2 tablespoons of sunflower oil and add 50 g of butter to the bottom. Make sure that the butter covers the whole bottom of the tray, so better slice it or melt it before adding.

Arrange the potatoes and carrots as the first layer in the baking tray.

Pour your prepared sauce over them. Finally, place the chicken legs on top and sprinkle them with a bit of salt, pepper, and paprika.

Baking the veggie bed with the chicken legs:

Place the tray in the preheated oven.

Bake it for 45-50 minutes at 180°C.

Serving the Baked Mandarin-Buttered Veggie Bed with Juicy Chicken Legs:

Serve the baked chicken legs when they are ready. You don’t necessarily need a side dish since there is a vegetable bed baked at the same time as the juicy chicken legs with a special glaze. However, consider adding a fresh salad or some vegetables or herbs for garnishing, especially if you wish to serve a festive dinner to your guests.

Klar Appétit!

Attention! When preparing Baked Mandarin-Buttered Veggie Bed with Juicy Chicken Legs, avoid ingredients that may cause allergies or contain excessive salt, soy sauce, honey or sugar, especially if you intend to feed young children.

How does it taste? We’d love to hear from you! Share your experience making this delicious dish. Did you enjoy the blend of flavors? Any tips or variations you’d recommend? Let us know in the comments below!

Feel free to try other recipes with honey, here.