Chicken legs with potatoes and carrots

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Step-by-step recipe

Cut the meat and skin off the chicken legs, place them in a container, season with salt, pepper and oregano on both sides and distribute the seasoning evenly over the meat.
Place the chicken in the refrigerator for 10 minutes.
Cut the potatoes into cubes and half the carrots into pieces of approximately the same size.
Finely chop the onion.
Pour honey, lemon juice, soy sauce, honey mustard and sweet chili sauce into a saucepan.
Mix the ingredients well, bring to a boil, cook for a minute and turn off the heat.
Sprinkle the marinated legs with flour on both sides and coat well.
Heat vegetable oil and butter in a frying pan, brown the chicken on both sides and place in a clean frying pan.
Add the onion to the first pan and fry lightly.
Add carrots and potatoes, season with salt and pepper and stir.
Cook covered, stirring once during cooking.
Add crushed garlic 1-2 minutes before turning off the heat and stir.
Check for doneness and add salt to taste, turn off the heat and add the vegetables to the chicken in the pan.
Pour the sauce over the chicken and place it, along with the vegetables, in an oven preheated to 25 degrees for 25 minutes.
Season the vegetables with pepper and parsley and serve everything together.