Chicken legs with baked vegetables
Cooking time:
50 minutes
Active time:
10 minutes
Complexity:
Easy
Baked chicken and vegetables are always the way to go! Instead of the usual potatoes, take eggplants, zucchini, peppers, and dinner will turn out not only very tasty, but also not too heavy .
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5
Recipe "Chicken legs with baked vegetables"
Ingredients for 3 servings
meat on the bone (or legs, thighs)
600 g.
eggplant
2 pcs.
zucchini
1 pc.
bell pepper
1 pc.
tomato medium
2 pcs.
chicken seasoning
½ tsp
basil fresh
olive oil
1 tsp
salt
Step 1/7
Cut the eggplant into rounds, sprinkle with salt and leave for 5 minutes, crushing it with something heavy.
Step 2/7
Cut the zucchini and tomatoes into rounds, pepper into longitudinal slices.
Step 3/7
Turn on the oven 180 degrees.
Step 4/7
Drain the released juice from the eggplants, arrange the circles on the bottom of the baking dish.
Step 5/7
Next, lay out the chicken legs, arrange the remaining vegetables between them.
Step 6/7
Sprinkle chicken seasoning over the dish, drizzle with olive oil and bake for about 40 minutes .
Step 7/7
Serve hot, sprinkled with basil leaves.
Ingredients for 3 servings
meat on the bone (or legs, thighs)
600 g.
eggplant
2 pcs.
zucchini
1 pc.
bell pepper
1 pc.
tomato medium
2 pcs.
chicken seasoning
½ tsp
basil fresh
olive oil
1 tsp
salt
Nutritional value per 100 g
Calories
120 kcal
Proteins
10 g
Fats
7 g
Carbohydrates
4 g
Saturated fat
2 g
Dietary fiber
2 g
Added sugar
0 g
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