John Myers
Contents
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Ingredients
Chicken and marinade:
- 2 tbsp Tomato paste
- 2 tsp Mustard
- 2 tsp Honey
- 1 size Garlic clove finely chopped
- 1 pinch Fenugreek powder
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Dried marjoram
- Pepper salt
- 2 tbsp Water
- 3 tbsp Olive oil
- 2 Chicken legs approx. 400 g
Vegetables:
- 300 g Small potatoes (ideally triplets)
- 300 g Zucchini
- 300 g Tomatoes firmly
- 2 medium sized Red onions
- 2 size Garlic cloves
- 1 Red chilli
- 1 Chilli green
- 1,5 tbsp Dried rosemary
- 1 tsp Dried thyme
- Salt pepper
- 80 ml Olive oil
- 80 ml Grated Parmesan as a topping
Instructions
Marinade and Chicken:
- For the marinade, stir all ingredients vigorously. Wash the chicken legs in cold water and dry them thoroughly. First coat the underside well with the marinade, place it in a container and then coat the top thickly with the marinade. Close the jar well with cling film and let the legs soak in the refrigerator for 6 hours.
Vegetables:
- Wash and dry vegetables. Halve the small potatoes lengthways. Remove the stems and flowers from the zucchinis, halve them and cut halves into slices. Core the tomatoes and cut the firm flesh into large pieces. Peel the onions, cut into eighths and peel them apart. Skin the garlic cloves and cut into very thin slices. Remove the base of the chillies, cut in half, core and cut the halves crosswise into strips.
- Put all the vegetables in a bowl, season with salt, pepper and mix with the oil, rosemary and thyme. Close the bowl and let it steep at room temperature until the meat is marinated. The later preparation is then quite quick.
Completion:
- Preheat the oven to 200 ° air circulation.
- Place the legs including the marinade in a large casserole dish (the vegetables must fit all around afterwards) and slide them into the oven on the 2nd rail from below for 15 minutes. Then take the pan out of the oven for a moment, fill in the vegetables including marinating oil around the legs, season a little and put them back in the oven. The remaining cooking time is between 35 - 45 minutes. It depends a little on the size of the legs and the potatoes have to be done. Turn the vegetables every now and then during the cooking time.
- Then arrange everything on a plate and sprinkle the vegetables with the grated Parmesan. Since this dish does not contain any sauce, we also had a small dip made from tomato-basil mayonnaise.
