Poultry plate from sheet

Name: Poultry plate from sheet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Courgette; 250 g Carrots; 2 (150 g each) yellow peppers; 1/2 bunch Thyme; 1/2 bunch Oregano; 200 ml Taco sauce; 8 (à 75 g) Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 ml Vegetable broth (instant); 150 g Long grain rice; 7-10 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Courgette
250 g Carrots
2 (150 g each) yellow peppers
1/2 bunch Thyme
1/2 bunch Oregano
200 ml Taco sauce
8 (à 75 g) Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 ml Vegetable broth (instant)
150 g Long grain rice
7-10 Tbsp Oil

Directions

1
Wash and clean the zucchini. Clean, peel and wash carrots. Cut both diagonally into slices. Clean, wash and cut the peppers into pieces. Wash the herbs, dab dry, put something aside for garnishing.
2
Finely chop the rest. Mix vegetables, herbs and 150 ml taco sauce, spread on the lightly greased fat pan of the oven. Wash chicken legs, pat dry and season with salt and pepper. Place on the oven rack and spread with 50 ml taco sauce.
3
Bake on the grill above the fat pan in a preheated oven (200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. After 10 minutes pour broth into the vegetables. Cook rice in boiling salted water for about 20 minutes, drain and drain.
4
Season vegetables with salt and pepper if necessary. Arrange chicken legs and vegetables on a plate. Garnish with set aside herbs. Add the rice.