Chicken Legs – Casserole

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 chicken leg (s)
  • 6 medium potato (s), waxy
  • 1 zucchini
  • 1 chilli pepper (s), fresh
  • 1 onion (s)
  • 1 clove garlic
  • Rosemary, some stalks it
  • some thyme
  • some marjoram
  • salt and pepper
  • Oil for the mold
  • a lot paprika powder
  • 2 tablespoon tomato paste if necessary
  • some curry paste if necessary
Chicken Legs – Casserole
Chicken Legs – Casserole

Instructions

  1. First wash the potatoes, quarter them lengthways and place in the greased glass casserole dish. Season this with rosemary, thyme, marjoram, salt and pepper. Put the onion and garlic in large pieces on top. Cut the zucchini into slices and distribute them in the pan. Season again to taste and add the chilli pepper.
  2. Now either rub the chicken legs completely with paprika powder, salt and pepper or, if necessary, mix these spices with tomato paste and curry paste and then brush the legs with them.
  3. Place the chicken drumsticks on top of the vegetables. Put the lid on and put it in the preheated oven at 200 ° C top / bottom heat for approx. 90 minutes. If you like it particularly crispy, just remove the lid 20 minutes before the end of the time.

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