Baked Chicken Legs With Mediterranean Vegetables

Name: Baked Chicken Legs With Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken drumsticks; 1 1/8 pounds small new potatoes halved; 1 teaspoon sweet paprika; 8 tablespoons olive oil; 1 orange pepper yellow and 1, deseeded and cut into chunks; 2 courgettes sliced; 4 cloves garlic peeled; 8 sprigs fresh thyme; 2 leaves; 1 7/8 cups cherry tomatoes green tops left on; 1 shallot peeled and finely diced; 3 tablespoons balsamic vinegar; 1/2 teaspoon dijon mustard; 7 1/2 cups rocket

Servings: persons

8 chicken drumsticks
1 1/8 pounds small new potatoes halved
1 teaspoon sweet paprika
8 tablespoons olive oil
1 orange pepper yellow and 1, deseeded and cut into chunks
2 courgettes sliced
4 cloves garlic peeled
8 sprigs fresh thyme
2 leaves
1 7/8 cups cherry tomatoes green tops left on
1 shallot peeled and finely diced
3 tablespoons balsamic vinegar
1/2 teaspoon dijon mustard
7 1/2 cups rocket

1
Preheat the oven to 400u00b0F. In a small bowl, mix the paprika with 3 tbsp olive oil and season with salt and pepper. Place the chicken and potatoes in a large bowl, drizzle with the paprika oil and mix well. Transfer to a large casserole dish. Bake for 15 mins.
2
Meanwhile, place the bell peppers, zucchini, garlic and thyme leaves in a bowl. Drizzle over 2 tbsp olive oil and season with salt and pepper. Mix well. Add to the casserole and bake for 30 mins. Add the tomatoes and bake for 15 mins until the vegetables are tender and the chicken is cooked through.
3
In a large salad bowl, mix the shallot, vinegar and mustard. Season with salt and pepper. Gradually whisk in the remaining 3 tbsp olive oil. Add the arugula and toss to coat.
4
Garnish the chicken and vegetables with the extra thyme. Serve with the arugula salad.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 chicken drumsticks, 1 1/8 pounds small new potatoes halved, 1 teaspoon sweet paprika, 8 tablespoons olive oil, and more.

Yes, Baked Chicken Legs With Mediterranean Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Legs With Mediterranean Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions