roast chicken

Ingredients for 4 servings:

• 8 chicken legs
• 2 large onions
• 2 bell peppers, red
• 1 bell pepper(s), green
• 4 tomatoes, peeled
• olive oil
• Salt
• pepper
• Paprika powder, hot
• Paprika powder, sweet
• 2 tbsp lemon juice, freshly squeezed
• e.g. rice, cooked

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

irresistible

Mix together olive oil, lemon juice, salt, pepper, and paprika to make a spicy marinade and add the chicken thighs. Brush the thighs all over with the marinade and let them marinate, covered, for about 4-5 hours. Trim the peppers. Peel the onions and wash the tomatoes. Roughly dice everything. Heat 2 tablespoons of olive oil in a large roasting pan (or the oven’s drip tray), sauté the diced onion until translucent, and place the marinated chicken thighs on top. Brown in a preheated oven at 225°C for about 10 minutes on each side. Then spread the diced peppers and onions on the baking sheet, season with salt, and return to the oven for another 30 minutes. Then add the diced tomatoes and cook for another 30 minutes. Finally, remove the chicken and keep warm. Add cooked rice to the vegetables on the baking sheet, if desired, and stir through.