roast chicken legs with potatoes fennel and tomatoes

Let's see how easy this food is made, almost made on its own. :)) It's true that the oven is used and the heat hasn't passed yet, but put the food in the oven, close the kitchen door well and run away… :)))) Joke aside, chicken legs with potatoes and tomatoes at oven is a great food and I hope you try it too.

In other words, this recipe will participate in the challenge of August, a challenge hosted this month by Gabi . This month's ingredients are chicken and plums 😉

roast chicken legs with potatoes fennel and tomatoes

Ingredients:

  • 4 boneless upper legs of chicken
  • 4 medium potatoes
  • 4 cherry tomatoes
  • 3 small onions
  • 3 cloves of garlic
  • 8 mozzarella bulgarasi
  • salt and pepper with garlic
  • chilli iute
  • dried sage

Preparation Baked chicken legs with potatoes and tomatoes:

Peel a squash, grate it and cut it into quarters. Place in a heat-resistant dish and season to taste with a little salt and hot chilli.

Washed and cleaned chicken legs are placed on top of potatoes, seasoned to taste with dried sage, salt, pepper and garlic.

Peel the onion and put it whole among the pieces of meat. The whole garlic, not peeled, is crushed a little with the blade of a knife and added to the tray.

Pour a little olive oil (2-3 tablespoons) and a glass of water on top, cover the tray with a lid or aluminum foil in case the dish is one without a lid and bake on medium heat for about 20-25 minutes. Remove the foil from the bowl, put the tomatoes cut in half and the Bulgarian mozzarella.

roast chicken legs with potatoes fennel and tomatoes

Bake again until everything is browned. Serve hot. And delicious!

roast chicken legs with potatoes fennel and tomatoes

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