Tasty baked chicken legs
This makes a good adult meal while providing moist, juicy chicken to use for baby’s meals as well, either chopped with vegetables or given as finger food. The apple cooks to a nice pulp, making a saucy consistency with the potatoes.
Suitable from 9 months
Makes 1 or 2 adult servings plus some for baby
Gluten free
No added soya
No added egg
No added milk
Ingredients:
• 2 potatoes, peeled and finely sliced
• 1 or 2 whole chicken legs
• 1 rasher lean shoulder bacon, rind removed
• 1 small pickling onion, finely chopped
• 1 granny smith apple
• Salt and pepper
• ½ cup water
• Optional: Canola Oil cooking spray
Method:
Preheat over to 220°C
Grease a small baking dish or casserole pot (about 18 to 20 cm diameter), which will snugly hold the chicken.
Arrange half the potato slices in the dish
Trim excess fat from chicken but leave skin on. Trim bacon and cut into small pieces.
Place chicken legs and bacon on the sliced potato layer.
Sprinkle with chopped onion.
Peel, core and slice apple and place on top.
Add a little sprinkle of salt and pepper.
Cover with remaining sliced potato. Pour in the water.
Optional: Spray the top with cooking oil spray.
Cover the dish closely with foil or lid.
Bake at 220°C for 40 minutes. Remove cover and put back in the oven for about 20 more minutes.