John Myers
Chicken Legs on Bed of Vegetables
The perfect chicken legs on bed of vegetables recipe with a picture and simple step-by-step instructions.
- 4 Fresh chicken legs with back piece
- 2 Red onions approx. 150 g
- 2 Onions approx. 150 g
- 1 Red bell pepper approx. 150 g
- 1 Yellow peppers about 150 g
- 1 Green peppers approx. 150 g
- 10 9 – 10 Cherry Tomaten ca. 300 g
- 4 Garlic cloves
- 8 tbsp Olive oil
- 1 tsp Sweet paprika
- 1 tsp Salt
- 0,5 tsp Cayenne pepper
- 1 tbsp Italian herbs
- 1 tbsp Honey
- 1 tsp Balsamic vinegar
- 4 Rolls or baguettes
- Parsley for garnish
- Wash the chicken thighs, pat dry with kitchen paper and brush all over with a marinade of olive oil (4 tbsp), sweet paprika (1 teaspoon), salt (1 teaspoon) and cayenne pepper (½ teaspoon). Peel and quarter the onions and cut into wedges. Clean and wash the peppers and cut into diamonds. Wash and quarter the tomatoes. Peel the garlic and cut into fine slices. Spread the vegetable bed made of garlic slices, onion wedges, paprikarauten and cherry tomatoes in a baking dish, place the prepared chicken legs on top, drizzle everything with olive oil (4 tbsp) and bake / bake in the preheated oven at 200 ° C for about 1 hour. Brush the chicken legs with a honey-balsamic mixture around 10 minutes before the end of the cooking time. Serve the chicken legs with vegetables and rolls, garnished with parsley.
Facebook Comments