Baked chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, drain and cut in half. Wash chicken legs, pat dry and put them together with the potatoes in a large bowl. Mix about 3 tablespoons of olive oil, a little salt, pepper and sweet paprika. Sprinkle chicken legs and potatoes with the oil mixture and mix well with your hands. Put the mixture into a wide, ovenproof dish and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes

2. 2

   Clean, wash and drain the peppers and courgettes. Cut the bell peppers into pieces and the zucchini into thick slices. Cut tomatoes with the stem from the panicles. Wash and drain the tomatoes. Peel garlic cloves as desired. Wash thyme, dab dry and pluck the leaves from the stalks, except for something to garnish.

3. 3

   Put the peppers, zucchini, garlic and thyme in a bowl and mix with 2 tablespoons of oil, a little salt and pepper. Add the vegetables to the chicken pieces in the dish and braise everything for about 45 minutes. Add tomatoes in the last about 15 minutes and fry them. Garnish ready baked chicken with thyme

4. 4

   Clean, wash and drain the rocket. Peel and finely dice the shallot. Mix vinegar, diced shallots, mustard, some salt and pepper. Finally, fold in 3 tbsp. oil. Mix the rocket with the vinaigrette and serve separately with the baked chicken

Nutrition Facts

KCAL
640 kcal

CARBS
25 g

FATS
42 g

PROTEINS
40 g