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Chicken Legs and Roasted Vegetables

This is a good balanced dish that will please everyone: baked chicken legs and roasted vegetables. Grilled chicken, baked with tomatoes, onions, green and red peppers, rosemary, and just a drizzle of olive oil. A nice meal idea, full of flavors and colors, that will put a good mood around the table. Serve this dish alone, or accompanied by a small timbale of basmati rice, it's a treat! Enjoy your meal :)

Classical Chicken Vegetables
Course: Main course
Preparation: 15 minutes
Cooking: 40 minutes
Cost per serving: 1,38 €
Energy: 369 kcal / serving
Nutritional score:

Instructions

  • 1.   Preheat the oven to th.7 (210 ° C). Prepare the vegetables: clean, seed and cut the peppers into strips. Peel and cut the onions into slices. Clean and cut the tomatoes into wedges.
  • 2.   Salt and pepper the chicken legs and put them in a baking dish.
  • 3.   Add the vegetables and rosemary on top. Sprinkle with olive oil then pour a glass of water into the bottom of the dish to prevent the vegetables from attaching.
  • 4.   Bake for 20 minutes, then turn the thighs. Cook again for 20 minutes. When the poultry and vegetables are golden brown, take the dish out of the oven and enjoy hot.

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Ingredients for servings

  • 4 chicken legs
  • 2 tomatoes
  • 1 red pepper
  • 1 green pepper
  • 2 onions
  • 2 branch of rosemary
  • 3 tablespoon of olive oil
  • 1 glass of water
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    369 kcal
    18 %
  • Matières grasses
    19,13 g
    27 %
  • dont saturés
    3,47 g
    17 %
  • Glucides
    7,09 g
    3 %
  • dont sucres
    5,97 g
    7 %
  • Protéines
    40,31 g
    81 %
  • Fibres
    2,83 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.