Friedhelm`s Chicken Thighs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large chicken legs
- 1 ½ kg potato (s), mainly waxy
- 2 onions)
- 2 cloves garlic)
- 1 teaspoon, heaped rosemary
- 1 teaspoon pepper
- 1 teaspoon, leveled thyme
- 4 tablespoon olive oil
- Seasoning mix (chicken seasoning salt)
- 1 teaspoon, heaped paprika powder
- 1 teaspoon salt
- 1 bunch spring onion (s)
- 1 large zucchini
- 3 bell peppers, toasted
Print Recipe
Pin Recipe Instructions
- Peel and cut the onions into eighths. Peel, wash and quarter or eighth of the potatoes and cook in salted water for 10 minutes. Sprinkle the chicken legs with the seasoned salt. Preheat the oven to 200 degrees top / bottom heat.
- Make a marinade from chopped garlic, salt, paprika powder, pepper, rosemary, thyme and olive oil and coat the chicken legs with it.
- Pour the drained potatoes with the eighthed onions in a baking dish with the remaining marinade and mix. Place the chicken legs on the potato and onion mixture and bake everything in the oven for 40 minutes.
- Meanwhile, cut the spring onions, zucchini and peppers into pieces, mix with the potatoes after the 40 minutes baking time and put everything in the oven for another 20 minutes.
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