Chicken Legs with Cabbage and Potatoes

Steps

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  1. Thoroughly wash and peel potato tubers. With the help of a figured knife, cut the vegetables into circles 1-2 cm thick.
  
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  2. Cut the cabbage squares to make it about the same size as the pieces of potatoes.
  
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  3. Wash carrots and peel. Cut the root circles using a knife.
  
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  4. Clear the onion from the husk and cut it half-rings of medium thickness.
  
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  5. In a deep bowl, combine all the crushed vegetables.
  
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  6. Pour the vegetable mixture with purified vegetable oil, season with spices and salt to taste. Thoroughly mix the ingredients so that they are evenly covered with oil and spices.
  
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  7. Tie one end of the sleeve for baking, then shift the prepared vegetables into it. Wash chicken legs and rub with a mixture of salt and seasoning for meat. Lay the pieces of chicken over the vegetables. For the fragrance, add a few leaves of laurel. Tie the second end of the sleeve for baking. For convenience, put vegetables with chicken in a sleeve to a baking tray of the appropriate size.
  
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  8. Put a tray with vegetables and chicken legs in a preheated oven to 200 degrees. Bake the dish for 40 minutes, so that the potatoes, cabbage and meat are completely baked. Gently cut the sleeve for baking, lay the prepared dish into serving plates and serve, decorating with parsley greens.
  
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  9. Bon Appetit!