Ingredients
- Chicken 4 legs
- Carrots 2 cut into round slices
- Leeks 2 sliced
- Onion 1 big cut into 4 pieces
- Garlic 2 cloves finely chopped
- Head of celery 1 diced
- White wine 1/2 glass
- Olive oil 4 tablespoons
- Salt -oregano - lemon pepper
- Olives 10 without stones
- Chicken stock cube 1 item melted
- Water 1 glass
Instructions
Peel,wash all vegetables,chop them at the same size and season with salt.Put 2 tablespoons of olive oil into a frying pan and saute the vegetables with the olives for 10 minutes to wither.Pour the wine and stir until evaporated.Sear and wash the chicken legs,melt the stock cube in olive oil and spread the chicken.In a roasting pan put the sauteed vegetables,place onto them the chicken legs,add salt,oregano,lemon pepper,the remaining olive oil and the water.Bake in preheated oven at 190 degrees for 70 minutes approximately(if necessary add extra water during baking).When vegetables are tender and the chicken is baked serve it hot end enjoy.
