Chicken · English · Fast & Easy · Mains · One Dish Meals · Pastry/ Baking

Roast Chicken Legs in Creamy Corn Sauce and Vegetables


Everytime me or Benny’s mom makes a roast, Ben would never ever eat the roast vegetables. I was thinking of ways to make him eat them and came up with this recipe. Benny loves it so much that i had to quickly write this down in case i forget how to make this dish. I am so happy and felt a sense of achievement when I saw Ben eating his veggies happily โค The chicken is moist, skin is crisp and flavourful and the sauce is amazing! Definitely the dish I am gonna make for our next family gathering! Recipe is to serve 2 but of course you can use the same method and adjust accordingly.


  1. 2 large chicken legs
  2. 2 potatoes, sliced
  3. 1 carrot, sliced
  4. 1 large onion
  5. 1 can campbell cream of corn and chicken soup
  6. whole milk


  1. ย Toss carrots, potatoes and onions in olive oil and lay flat on baking dish
  2. Rub salt and pepper generously on the chicken and brush it with olive oil
  3. Bake at 220deg for about 20 minutes until skin is lightly brown
  4. Mix the can of soup with milk. I added bit by bit until the right consistency. Depends on how thick you want the sauce to be. Season with black pepper.
  5. Remove dish from oven, remove the chicken and place on a separate plate
  6. Pour the soup sauce over the vegetables and put the chicken back on top of the sauce and veggies.
  7. Reduce heat to 190degs and bake for a further 40mins
  8. Turn on the grill and bake for a further 5-10mins until skin is crisp



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