Fried chicken legs with roasted vegetables

Name: Fried chicken legs with roasted vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 100 g each); 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Noble sweet paprika; 50 g Panko (Japanese bread flakes); 400 g Tomatoes; 400 g Courgette; 400 g red peppers; 1/2 bunch Thyme and rosemary; 7-10 Tbsp Sugar; 200 g Rice

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 100 g each)
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Noble sweet paprika
50 g Panko (Japanese bread flakes)
400 g Tomatoes
400 g Courgette
400 g red peppers
1/2 bunch Thyme and rosemary
7-10 Tbsp Sugar
200 g Rice

Directions

1
Wash chicken legs and pat dry. Whisk 4 tablespoons of oil with salt, pepper, paprika in a large bowl. Add chicken legs and turn in oil. Add Panko and swivel the bowl until the legs are breaded. Wash, clean and halve the tomatoes.
2
Wash and clean the zucchini and cut them diagonally into slices. Clean, wash and cut the peppers into pieces. Wash the herbs, shake dry and put something aside for garnishing if necessary. Pluck the leaves, remove the needles and chop.
3
Spread the vegetables in the fat pan of the oven. Season with salt, pepper and sugar, sprinkle with herbs. Sprinkle with 2 tablespoons of oil, place chicken legs on top. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 40-45 minutes. Prepare rice in boiling salted water according to package instructions. Arrange chicken legs, vegetables and rice on a plate. Garnish with herbs if necessary.