Baked chicken legs on paprika vegetables

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 4 Chicken legs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Juice of 1 orange
  • 2 TABLESPOONS liquid honey
  • 2 Organic oranges
  • 4 TABLESPOONS Olive oil
  • 3 Onions
  • 1 red, green and yellow peppers
  • 100 g green olives with paprika filling
  • 2 Branches of rosemary
  • 1 TABLESPOON Balsamic vinegar

Directions

  1. 1

    Wash the meat, dab dry and season with salt and pepper. Mix orange juice and 1 tablespoon honey together. Brush chicken legs completely with it. Wash the oranges, grate dry and cut into slices.

  2. 2

    Spread 2 tablespoons of oil on a baking tray and cover with orange slices. Place the legs on top and season with pepper again. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-45 minutes.

  3. 3

    Onions peel and cut into slices. Wash, clean and slice the peppers. Pour olives into a sieve, drain. Halve the olives. Wash the rosemary and shake dry. Sprinkle onions, peppers, olives and rosemary with remaining honey, vinegar and 2 tbsp. oil, mix.

  4. 4

    Season with salt and pepper. Put into an ovenproof dish (approx. 20 x 30 cm). Put into the oven about 20 minutes before the end of the roasting time.

  5. 5

    At the end of the roasting time, remove the chicken legs from the oven and serve on top of the paprika vegetables. Baguette tastes good with it.

Nutrition Facts

KCAL
440 kcal
CARBS
18 g
FATS
28 g
PROTEINS
27 g