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Chicken leg with vegetables roasted in foil

This recipe is absolutely simple. The preparation will take only several minutes. Then you cover meal with foil, put in the oven and roast. To what am I looking forward when I cook this dish? When I uncover the foil! If nobody noticed until now, that you cook something...everybody will notice it at this moment...the aroma of roasted chicken, vegetables, herbs and wine will fill whole house. Formerly I packed ingredients into aluminium foil. As time went by I found out that it is better to use aluminium bowl. On the pictures you can see both possibilities. But it is easier to handle with bowl. Moreover...you can eat finished meal from the bowl.

25_yes_chicken-leg-with-vegetables-roasted-in-foil--800x600-.jpg 25_yes_chicken-leg-with-vegetables-roasted-in-aluminium-bowl--800x600-.jpg

Ingredients for 1 serving (I usually cook 2 to 4 servings):

  • medium potato (2 pcs)
    • peel, cut into cubes (size approx. 2 cm = 0,8 in.)
  • salt and ground pepper (to season the potatoes) (Tips ↓1)
  • bacon (25 g = 0,9 oz.) (Tips ↓2)
  • cut into small cubes or strips
  • garlic (1 clove)
    • peel, chop into coarse pieces
  • medium red onion (1 pc)
    • peel, cut into two halves
    • each half cut into 3 to 5 wedges
  • cherry tomato (7 – 10 pcs, according to taste and space)
  • white wine (100 ml = 0,2 pt. UK = 3/8 cups)
    • I use Pinot Gris
  • chicken leg (1 pc)
    • wash, with sharp knife make several cuts in meat
  • salt and ground pepper (to season the meat)
  • unsalted butter (1 tbsp.)
  • rosemary (1 twig) (Tips ↓3)
  • fresh parsley (1 tbsp.)
    • chop into coarse pieces


  • I pack ingredients into aluminium foil (2 pcs, size approx. 30 x 30 cm = 12 x 12 in.) and create improvised bowl from it
  • or I put ingredients into aluminium bowl (choose size enough for whole chicken leg) and cover with one aluminium foil
  • bowl is better (it doesn’t destroy simply and the juice doesn’t flow out)
  • put all ingredients into foil/bowl:
    • potatoes (sprinkle with salt and pepper)
    • bacon
    • garlic
    • red onion (first half of wedges)
    • cherry tomatoes (first half)
    • pour white wine (be careful, that the wine doesn’t pour out, if you use improvised bowl from foil)
    • chicken leg (sprinkle with salt and pepper)
    • cherry tomatoes (second half)
    • red onion (second half)
    • unsalted butter (1 tbsp.)
    • rosemary
  • after you put all ingredients into improvised bowl, pack everything carefully and move to roasting pan
  • after you put all ingredients into aluminium bowl, cover with aluminium foil and move to roasting pan
  • roast in preheated oven at 180°C (= 356 °F) for one hour
  • then uncover foil (take care, if you used improvised bowl, that juice and wine don’t pour out)
  • roast for another 15 to 20 minutes at 200°C (= 392 °F)
  • the dish is finished, when chicken leg is nice roasted
  • before serving sprinkle with chopped fresh parsley


  1. Be careful with salt and pepper. Don’t forget you will add bacon to this meal, which is salted.
  2. I sometimes substitute bacon for pork belly with red pepper or with garlic.
  3. You can substitute rosemary for any other herb (e. g. thyme, sage or oregano).


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