Chicken legs with ratatouille from the tin

Name: Chicken legs with ratatouille from the tin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 2 Aubergines (about 600 g); 3 (approx. 600 g) Courgette; 2 yellow peppers; 500 g Tomatoes; 3 Onions; 4 Garlic cloves; 4 Branches of rosemary; 8 Stem(s) Thyme; 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sweet paprika; 10 Chicken legs (approx. 200 g each); 3-4 Tbsp Balsamic vinegar and sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

2 Aubergines (about 600 g)
3 (approx. 600 g) Courgette
2 yellow peppers
500 g Tomatoes
3 Onions
4 Garlic cloves
4 Branches of rosemary
8 Stem(s) Thyme
7 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sweet paprika
10 Chicken legs (approx. 200 g each)
3-4 Tbsp Balsamic vinegar and sugar

Directions

1
Clean, wash and roughly dice the aubergines, courgettes and peppers. Wash the tomatoes and cut them into slices. Peel onions, dice coarsely. Peel garlic and chop finely.
2
Wash the herbs and shake dry. Pluck needles or leaves from the stems. Mix with vegetables, onions, garlic and 3 tablespoons of oil. Season vigorously with salt, pepper and paprika powder. Spread everything evenly on a fat pan (deep baking tray).
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut the chicken legs in the joint and divide them into upper and lower legs. Wash meat and pat dry. Mix 4 tbsp. oil, 2 tsp. salt, 1 tsp. pepper and 2 tsp. paprika powder.
4
Spread the legs with it and place them on an oven rack. Push the fat pan onto the lower rail and slide the rack over it. Roast in the hot oven for 50-60 minutes.
5
Arrange chicken legs with ratatouille. Served with baguette. Everything tastes cold too. Season the vegetables with 1 pinch of sugar and vinegar as salad.