Chicken Leg with Onion-Cucumber Vegetables

For the chicken leg with onion-cucumber vegetables, heat the oven to 190°C (hot air). Place the chicken legs in a baking dish.

Mix the soup powder in a container with the water, tomato paste and some pepper.

Cut the cucumbers in half lengthwise and scoop out the soft seeds with a small spoon, giving them away. Thinly slice the rest of the cucumber and add to the chicken drumsticks (spreading well).

Then sprinkle them well with salt, barbecue seasoning, garlic seasoning, herbs and paprika. Pour the soup mixture on top and roast the chicken legs at 190°C for about 40 minutes.

Related Recipes:

Duck Leg with Walnuts and Pomegranate SeedsDuck leg stewed with walnuts, pomegranate seeds and red onion, with sesame parsnips and rice patties. Slightly... Leg of Venison with Chanterelle Cream SauceA great pasta dish for any occasion: 1. rinse, clean and coarsely dice the greens. Peel and coarsely dice the... Bell Pepper Chicken Legs with Potato Wedges and Apple-Celery SaladFor the paprika chicken legs with potato wedges and apple-celery salad, first mix the individual ingredients... Confit Duck Legs Italian StyleDuck legs: Season the duck legs with sea salt and black pepper. Coarsely chop the garlic and add to the duck... Polish Roast GooseScore goose legs from the back side to the lower bone and carefully remove the bone. Chop 2/3 of the nuts... Cassoulet with Confit of TheCut off the legs of the duck, season the meat with sea salt and ground pepper. Put coarsely chopped bay leaf... Cold Cucumber Foam on Tomato Compote – *A great fish recipe to make yourself: (*) Cold cucumber foam on tomato compote with smoked trout. Roughly dice... Indianilla Broth – *(*) Indianilla stands for a well-known marketplace outside Mexico City. In this market and in many other... Glazed Leg of Duck with Pear CompotePasta dishes are always a good idea! Season the duck legs with salt and season with pepper. Heat the clarified... Moroccan Spiced ChickenFor Moroccan spiced chicken, first peel the tomato for the marinade (this works best if you blanch it briefly...