Chicken legs with summer vegetables

Name: Chicken legs with summer vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 600 g small new potatoes; 8 (approx. 1 kg) Chicken drumsticks; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Peppers (e.g. orange); 2 (approx. 350 g) medium zucchini; 300 g cherry tomatoes; 4 Garlic cloves; 5 Stem(s) Thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

600 g small new potatoes
8 (approx. 1 kg) Chicken drumsticks
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Peppers (e.g. orange)
2 (approx. 350 g) medium zucchini
300 g cherry tomatoes
4 Garlic cloves
5 Stem(s) Thyme

Directions

1
Wash and halve the potatoes. Wash chicken legs and pat dry. Mix oil with salt, pepper and 1 teaspoon sweet paprika. Mix with potatoes and legs on the fat pan of the oven.
2
First roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes.
3
Clean and wash the peppers and zucchini. Cut the bell peppers into pieces and the zucchini into thick slices. Wash the tomatoes. Peel garlic. Wash thyme, remove leaves.
4
Add paprika, zucchini, garlic and thyme to the chicken legs on the fat pan. Season with salt and pepper. Fry everything else for about 30 minutes. Add the tomatoes after about 15 minutes and fry.
5
Season oven vegetables and potatoes again with salt and pepper if necessary. Arrange everything. Sour Cream tastes good with it.