Chicken legs and ratatouille from the tin

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash aubergines and zucchini, cut off ends. Coarsely dice the aubergines and courgettes. Clean, wash and roughly dice the peppers. Peel and roughly dice the onions. Peel and chop garlic. Wash, clean and slice the tomatoes

2. 2

   Wash the rosemary, shake dry, put 1 sprig aside for garnishing. Pluck needles from the remaining twigs. Wash thyme, shake dry and pluck the leaves from the stems. Put aubergines, zucchini, peppers, onions, garlic, tomatoes and herbs in a large bowl. Season vigorously with salt, pepper and paprika. Mix in 3 tablespoons of oil

3. 3

   Wash chicken legs, pat dry and divide into upper and lower legs. Mix 4 tablespoons oil, 2 teaspoons salt, 1 teaspoon pepper and 2 teaspoons paprika powder. Brush the chicken legs evenly with this mixture. Spread the vegetables evenly on a fat pan of the oven. Put the chicken legs on an oven rack. Sieve the fat pan onto the lower rack, slide the rack over it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes

4. 4

   Roughly pluck rosemary that has been put aside. Remove vegetables and legs from the oven. Arrange the vegetables in a large bowl, place the legs around them and garnish with rosemary

5. 5

   With 10 people:

Nutrition Facts

KCAL
360 kcal

CARBS
6 g

FATS
24 g

PROTEINS
30 g