Chicken Legs with Potato – Stir-fry Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- 1 kg potato (s), new
- 2 onions)
- 0.5 ½ bunch spring onion (s)
- 1 tomato (s)
- 1 zucchini
- 2 red pepper (s)
- 3 clove (s) garlic
- 2 sprigs rosemary
- 1 sprig thyme
- 3 tablespoon olive oil
- Salt, coarse and freshly ground pepper
- 80 g herb butter
Print Recipe
Pin Recipe Instructions
- In a freezer bag, fill 2 tablespoons of olive oil, rosemary, thyme, 1 clove of garlic, salt, pepper and the chicken thighs, close and let them steep.
- Preheat the oven on an electric stove to 180 ° C, convection 160 °. Wash the potatoes and tomatoes well and cut them in half. Clean the peppers and cut into larger cubes. Peel and quarter the onions and garlic.
- Spread the potatoes, peppers, onions and garlic on a lightly (1 tablespoon) oiled pan. Season with salt and pepper and slide into the oven on the 2nd rail from the bottom. Place the legs on the grill and slide over the potatoes. Fry everything for 1 hour.
- Melt the herb butter and cut the zucchini into thick slices. After roasting for about 30 minutes, brush the legs more often with the herb butter and add the zucchini to the potatoes and in the last 5 minutes add the spring onions.
- This is a dish I like to make when we have guests, because I have time for my guests and I`m not in the kitchen.
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