Roasted Chicken Leg with Mashed Potatoes, Corn, Picked Radishes and Sausage


- Chicken Legs (6 of them)

-Italian Sausage 

-4 potatoes 

-Radishes (about 5 to 6 depending on how many you want to pickle)

-Half of an onion 

-White Vinegar and Red Wine Vinegar 

-½ of a guiness beer

-3 corn on the cop 

-Salt and pepper


-Truffle Olive Oil


-Italian Seasonings


For Pickled Radishes:

1. Wash and slice the radishes (see pictures)

2. Put ½ a cup of white vinegar, ½ cup of sugar and a 2 teaspoons of salt and a splash of red wine vinegar into a mason jar

3. add minced garlic, ½ of a chopped onion and a 1 teaspoon of dill to the vinegar 

4. Cover and put in the fridge for a few hours. 

For Chicken:

1. Preheat oven to 375 degrees F

2. Place chicken legs in a pyrex glass baking pan.

3. . drizzle olive oil on chicken and add spices onto chicken and rub onto the chicken legs:

             - A dash of Paprika 

             - Rosemary

           -Lemon Pepper Spices 


            -Chili powder if you want a little extra spice

4. Bake chicken for 22 min then flip and bake again for another 23 to 25 min until chicken is cooked all the way through. 


For sausage: 

1. Put sausage on skillet with a teaspoon of butter in the pan

2. Brown on each side for about 3 minutes each

3. Then add a splash of Guiness beer and a 1/3 cup of water. 

4. Cook sausage until the inside is no longer pink, this shoudl be about 5 minutes. Keep adding a splash of beer flavor. 


Mashed Potatoes:

1. Peep potatoes and chop into pieces 

2. Place into boiling water and cook until the potatoes are cooked all the way through. 

3. Drain and add 2 tablespoons of butter, a ¼ cup of milk and a splash of truffle oil. Add salt and pepper and mash with a fork or however you prefer your potatoes, this could also be done with a blender if you like your mashed potatoes more pureed or chunkier.