I don't always have the time or desire for sophisticated food and then it's time to roast chicken in the oven. Most of the time we bake chicken with potatoes, but recently I've started cooking more and more often this combination of chicken with Mexican vegetables. We are all delighted, the vegetables are even more delicious when cooked together with the meat and absorb all the flavors.
I definitely recommend it. It's a quick, simple, delicious and complete recipe. Roast chicken prepared in this way will surely become the family's favorite.
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Season the chicken legs on all sides with 1 teaspoon of salt, a little ground black pepper, 1 teaspoon of paprika and a few tablespoons of olive oil.
Peel and wash the onions and the carrots, dice / slice. Cut the peppers too.
Prepare the rest of the vegetables and place them all in a large bowl.
Here you can modify and add any other vegetables in any proportions you like.
Add 200ml of tomato puree, 80ml of olive oil, 1 teaspoon of salt, a little ground black pepper, 1 teaspoon of garlic powder and 1 teaspoon of paprika.
Mix everything well.
Place the chicken legs in a large, deep baking sheet.
Spread evenly the vegetable mix in between them.
Bake in the preheated oven at 200 degrees C for 1 hour. If you have a ventilated mode, I recommend using it.
During this time, open the oven 1-2 times and, using a brush, grease the thighs on top with the juice that was released.
You can serve as such, simple, or with a side dish of rice.
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