Chicken Legs with Vegetables

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Chicken Legs with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
522
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories522 kcal(25 %)
Protein40.4 g(41 %)
Fat33.1 g(29 %)
Carbohydrates16 g(11 %)
Author of this recipe:

Ingredients

for
4
Ingredients
4
3 tablespoons
1 tablespoon
2
2
2
1 tablespoon
2 cans
Diced tomatoes (800 grams)
3 sprigs

Preparation steps

1.

Preheat the oven to 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F). Rinse the chicken legs, pat dry and place in an ovenproof dish. Mix together the soy sauce and honey, drizzle over the chicken legs and cook on the center rack of the hot oven for 40 minutes, or until golden brown.

2.

Rinse and quarter peppers, then cut into wide strips of about 2 cm (approximately 3/4 inch). Peel, halve and slice the onions.

3.

Heat oil in a pan and fry the onions until soft. Add pepper pieces and diced tomato. Rinse and shake dry thyme. Season the vegetables with salt and pepper. Add the thyme and let everything simmer over medium heat for 20 minutes.

4.

Place the finished chicken legs in the pan with the vegetables, cover and let sit for 10 minutes. Remove the thyme sprigs and serve.