Baked Chicken Legs with Vegetables

Baked Chicken Legs with Vegetables

50 min
Medium
1 serv.
354 g / 1 serv.

Rating

Average rating:—

Description

Juicy chicken legs pan-seared and baked with bell pepper, zucchini and cherry tomatoes in a sweet and spicy glaze.

  1. Preheat the oven to 200°C (400°F).
  2. Season the chicken thigh and drumstick with salt and pepper and sear in a pan with 1 tsp of oil until golden on both sides.
  3. Cut the bell pepper into large pieces, zucchini into thick half-moons, and red onion into wedges.
  4. In a bowl, mix ketchup, soy sauce, honey, paprika and apple cider vinegar into a smooth glaze.
  5. Place the seared chicken in an ovenproof dish, arrange vegetables, cherry tomatoes, a garlic clove around it and sprinkle with thyme.
  6. Pour the glaze over the chicken and drizzle with the remaining oil.
  7. Bake for 25–30 minutes until the chicken is cooked through and the vegetables are tender.
  8. Let rest for 5 minutes before serving.
370
105 kcal / 100 g
kcal
20.5 g
5.8 g / 100 g
Protein
32.3 g
9.1 g / 100 g
Carbohydrates
19.2 g
5.4 g / 100 g
Fats