Chicken Legs on Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- Potato
- 1 bell pepper (s)
- 1 zucchini
- 1 eggplant (s)
- Mushrooms
- Olives, green or black
- 2 chilli pepper (s), red, finely chopped
- Spice mix (chicken seasoning salt)
- salt and pepper
- thyme
- basil
- oregano
- olive oil
- 1 clove garlic, minced or crushed
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs and pat dry. Mix 3-4 tablespoons of olive oil with salt, pepper, chicken spice and a chopped chilli pepper, possibly add some garlic from the press. That should make a creamy, strong-tasting sauce.
- Chop the vegetables and mix in a bowl with 2-3 tablespoons of olive oil, basil, oregano, garlic cloves, thyme and the 2nd chilli pepper. Either peel the potatoes or just wash them, cut them into approx. 0.5 cm thick slices and place them on the bottom of a Roman pot or large casserole dish.
- Spread the vegetables on the potatoes and place the chicken legs on top with the skin side up. Cover with a lid or aluminum foil and cook at approx. 180-200 ° C for approx. 45 minutes.
- Then remove the aluminum foil or the lid and, if possible, switch on the grill. Brush the thighs again with the seasoning mixture and bake for another 15-20 minutes until the thighs are nicely browned and crispy.
- This goes well with ciabatta and a fresh salad.
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