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Oven-Braised Chicken Legs and Veggies

Oven-Braised Chicken Legs and Veggies is the perfect winter dish. Slow cooked chicken and vegetables get tender and delicious without all of the extra work!
Print Recipe
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour 25 minutes
Servings 6

Ingredients
  

  • 2 pounds chicken legs cleaned and dried
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili flakes
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons olive oil
  • 2 cups dry white wine such as Chardonnay
  • 1 tablespoon whole grain mustard
  • 2 sprigs fresh rosemary
  • 3 garlic cloves peeled
  • 1 pound small red potatoes quartered
  • 4 medium carrots diced
  • 4 celery stalks diced
  • 1 lemon thinly sliced
  • 1 red onion diced
  • 1 red bell pepper diced
  • parsley for garnish

Instructions
 

  • Preheat oven to 450 degrees F.
  • Heat a large heavy duty dutch oven over medium heat with 2 tablespoons olive oil. In a large bowl, toss together the chicken with all of the seasonings and Worcestershire sauce. Sear the chicken, in batches, for about 2 to 3 minutes per side. We're not looking to cook it all the way through, just browning it. Transfer to a plate or platter and continue browning the rest.
  • Add the wine and mustard to the hot skillet and allow to cook down for about 3 minutes along with the rosemary and garlic. Remove from heat and toss in the vegetables. Arrange the chicken on top of the veggies.
  • Place the pot in the oven and cook for about 50 minutes to 1 hour or until the veggies are tender and the chicken is cooked through and crispy. Remove from oven and allow to cool slightly before serving. Serve chicken with veggies.