Roasted Chicken Legs with Vegetables

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Roasted Chicken Legs with Vegetables
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
4 Chicken legs
2 zucchini
2 yellow Bell pepper
2 red Bell pepper
200 grams green Beans
2 garlic cloves
200 milliliters vegetable stock
1 sprig rosemary
4 sprigs marjoram
1 Tbsp honey
1 Tbsp Vinegar
1 tsp ground paprika
1 Tbsp Chili sauce
4 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilhoneymarjoramrosemaryzucchinigarlic clove

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse chicken legs and pat dry. Rinse zucchini, trim and slice. Rinse bell peppers, cut in half, remove seeds and coarsely chop. Rinse beans and peel. Peel garlic cloves and cut in half.

3.

In a bowl mix honey, vinegar, paprika, chili sauce, salt and pepper with 2 tablespoons oil. Coat chicken legs with honey mixture.

4.

Place zucchini, bell peppers, beans and garlic with herbs in a roasting pan. Place chicken legs on vegetables and season with salt and pepper. Pour remaining oil over chicken legs. Bake in preheated oven for 30-40 minutes until golden brown. Stir vegetables and turn over chicken legs. If needed add liquid to roasting pan during the roasting process. Serve while warm.