John Myers
Poultry: Colorful Stir-fry Vegetables with Chicken Legs
The perfect poultry: colorful stir-fry vegetables with chicken legs recipe with a picture and simple step-by-step instructions.
- 6 piece Chicken drumsticks
- 1 piece Zucchini
- 3 piece Paprika
- 5 medium sized Potatoes
- 1 medium sized Onion
- Salt
- Lemon pepper
- Sweet paprika powder
- Rapeseed oil
- Put the chicken legs in a baking dish, season with salt, pepper and sprinkle with a little paprika. Add plenty of oil and put it in the oven at 180 degrees for about 50 minutes.
- So now comes the vegetables, peel and wash the potatoes, wash and core the peppers, wash the zucchini and cut off the ends and peel the onion.
- The legs should be turned in between times, while I cut the vegetables into small cubes.
- First add the potatoes (it takes a little longer) and the onions to the thighs. then add the rest of the vegetables a little later and finally put the legs on top, so they can get a little tan 🙂
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