Baked chicken legs on paprika vegetables

Name: Baked chicken legs on paprika vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 orange; 2 TABLESPOONS liquid honey; 2 Organic oranges; 4 TABLESPOONS Olive oil; 3 Onions; 1 red, green and yellow peppers; 100 g green olives with paprika filling; 2 Branches of rosemary; 1 TABLESPOON Balsamic vinegar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken legs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 orange
2 TABLESPOONS liquid honey
2 Organic oranges
4 TABLESPOONS Olive oil
3 Onions
1 red, green and yellow peppers
100 g green olives with paprika filling
2 Branches of rosemary
1 TABLESPOON Balsamic vinegar

Directions

1
Wash the meat, dab dry and season with salt and pepper. Mix orange juice and 1 tablespoon honey together. Brush chicken legs completely with it. Wash the oranges, grate dry and cut into slices.
2
Spread 2 tablespoons of oil on a baking tray and cover with orange slices. Place the legs on top and season with pepper again. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-45 minutes.
3
Onions peel and cut into slices. Wash, clean and slice the peppers. Pour olives into a sieve, drain. Halve the olives. Wash the rosemary and shake dry. Sprinkle onions, peppers, olives and rosemary with remaining honey, vinegar and 2 tbsp. oil, mix.
4
Season with salt and pepper. Put into an ovenproof dish (approx. 20 x 30 cm). Put into the oven about 20 minutes before the end of the roasting time.
5
At the end of the roasting time, remove the chicken legs from the oven and serve on top of the paprika vegetables. Baguette tastes good with it.