Mediterranean Chicken with Garlic Herb Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken leg (s)
- 8 medium potato (s)
- 3 bell peppers, yellow, green and red
- 1 zucchini
- 1 eggplant (s)
- 3 tomato (s)
- 2 onion (s), red
- 5 clove (s) garlic, or amount to taste
- 1 lemon (s)
- thyme
- rosemary
- basil
- pepper
- Spice mix, (Vegeta)
- olive oil
- parsley
- 250 g quark
- 1 cup sour cream
- 1 cup sour cream
- 1 packet herbs, mixed, to taste
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs, pat dry and divide. Wash the peppers, zucchini and aubergine, clean and cut into 5-7 cm long wedges. Peel the onion and cut into wedges. Peel, wash and quarter the potatoes.
- Put the potatoes in a large casserole dish, top with the peppers, zucchini, aubergine, tomato wedges and onions. Wash the lemon with hot water, cut into corners and spread on top together with the garlic cloves. Place the chicken pieces on top and sprinkle the whole with the herbs and spices. Drizzle with olive oil and bake in the oven at approx. 170 ° C for approx. 45 minutes. The chicken pieces should be golden brown.
- In the meantime, mix the quark, sour cream, sour cream, herbs and spices together and let them steep in the refrigerator.
- Annotation:
- I usually do the dip earlier, then it is really well done while eating. In the meantime, I have largely replaced salt in my kitchen with Vegeta, as it brings more flavor. If you don`t like that, you can also use salt.
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