Chicken Legs with Oven Vegetables

First wash, dry and peel the carrots and potato.

Cut carrots into thin sticks, slice potato into thin slices.

Peel onion, halve and cut into strips.

Mix potato with salt, bell pepper, paprika powder and 1 tablespoon oil and place on one side of a roasting pan.

Lightly salt the carrot sticks and onion slices and also mix with a little oil and place on the other side of the roasting pan.

Rub the boneless chicken thighs with the roast chicken seasoning and place on top of the vegetables.

Roast in the oven at 175 °C convection oven for 15 minutes, then add the soup.

Mix mustard and honey and spread on the chicken pieces. Pour again with the soup and roast for another 20 minutes.

Arrange the chicken legs with the oven vegetables and serve.

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