Meat tomatoes to chicken legs with Gremolata
easy
90 mins
90 mins
Ingredients
- 4 Chicken legs (approx. 300 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 9 TABLESPOONS Olive oil
- 800 g young potatoes
- 1–2 red chillies
- 4 Garlic clove
- 2 TABLESPOONS demerara sugar
- 1 kg Meat Tomatoes
- 5 Stem(s) Thyme
- 4 Branches of rosemary
- 3 Onions
- 125 g Kalamata olives (mild and fruity)
- 1 collar Parsley
- 4 TABLESPOONS Lemon juice
Directions
- 1
Cut chicken legs into upper and lower legs, wash and pat dry. Season chicken parts lightly with salt, pepper and paprika all around and rub thinly with 1 tablespoon of oil. Place in a large ovenproof dish or on the fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours
- 2
Wash the potatoes thoroughly and halve them according to size. Season with salt and after about 15 minutes spread around the chicken pieces. Wash, clean and finely dice the chilli pepper. Peel garlic and cut 1 clove into fine cubes. Mix sugar, garlic, chili and 4 tablespoons olive oil. Season with salt and brush the chicken legs with it for the last 30 minutes
- 3
Wash the tomatoes and cut them in half or quarters depending on size. Wash the thyme and rosemary, shake dry. Pluck the rosemary needles from the twigs and chop them finely, except for something to garnish. Peel the onions and cut into slices. Cut 2 cloves of garlic into fine slices
- 4
Mix tomatoes, 2 tablespoons of oil, garlic, onions, rosemary, thyme and olives. Season with salt and pepper. About 30 minutes before the end of the cooking time, add to the chicken pieces on the fat pan. Wash parsley, shake dry, pluck leaves from the stems and chop finely. Dice 1 garlic clove very finely. Mix garlic, parsley, lemon juice and 2 tbsp. olive oil. Season with salt and pepper. Remove the dish from the oven, garnish with rosemary and sprinkle with Gremolata
Nutrition Facts
850 kcal
47 g
52 g
48 g
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