Chicken Legs on Vegetables

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Chicken Legs on Vegetables
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
1 tablespoon olive oil
1 teaspoon ground paprika (sweet)
1 teaspoon dried oregano
salt
freshly ground peppers
4 Chicken thigh
8 small, new potatoes
2 Red onions
2 Bell pepper (Red and yellow)
100 grams Cherry tomatoes
3 garlic cloves
120 grams black Olives
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped rosemary
olive oil (for the pan)
400 grams chopped tomatoes (canned)
3 tablespoons dry white wine
100 grams Feta
freshly chopped parsley
How healthy are the main ingredients?
tomatoOliveFetaolive oilthymerosemary

Preparation steps

1.
Preheat the oven to 200 ° C upper and lower heat.
2.

Season oil with paprika, oregano, salt and pepper. Rinse chicken, pat dry and rub with oil mixture on all sides. Scrub potatoes thoroughly and cut into halves or quarters, depending on size. Peel  onions and cut into quarters. Rinse and halve bell peppers, remove seeds and ribs, cut into strips. Rinse tomatoes, dry and halve. Peel garlic. 

3.

Spread all vegetables with olives and herbs in a greased roasting pan. Add wine to the pan and season with salt and pepper. Mix well and arrange chicken on top. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Stir occasionally gently. 

4.

Remove from the oven, crumble feta and sprinkle together with freshly chopped parsley over chicken and vegetables. Serve.