Baked chicken legs with oven potatoes

Name: Baked chicken legs with oven potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken legs (approx. 150 g each); 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 5 TABLESPOONS Oil; 800 g Potatoes; 2 Courgette; 2 small red peppers; 2–3 Branches of rosemary; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 150 g each)
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
5 TABLESPOONS Oil
800 g Potatoes
2 Courgette
2 small red peppers
2–3 Branches of rosemary
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Wash the legs and pat dry. Mix the legs, peppers, salt and 2 tablespoons of oil in a bowl. Grease a baking tray with oil, place the legs on it in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and cook until crispy for 40-60 minutes.
2
Wash the potatoes thoroughly and cut into slices. Mix potatoes and 1 tablespoon of oil, season with salt. Place the potatoes on the baking tray about 30 minutes before the end of the cooking time
3
Wash, clean and slice the zucchini. Quarter the peppers, clean and wash. Cut the bell peppers into pieces. Wash the rosemary, shake dry
4
Heat 1 tablespoon of oil in a frying pan. Fry the pepper pieces for about 5 minutes, season with salt and pepper. Add 1 sprig of rosemary about 1 minute before the end of the cooking time. Keep the peppers warm. Clean the pan. Heat 1-2 tablespoons of oil in it and fry the zucchini slices in it in portions while turning for 4-5 minutes. Add 1 sprig of rosemary approx. 1 minute before the end of the cooking time. Season the zucchini with salt and pepper
5
Mix the vegetables. Arrange chicken legs and vegetables, serve with potato wedges