Baked Chicken Legs With Mediterranean Vegetables

Name: Baked Chicken Legs With Mediterranean Vegetables
Ingredients: 8 None chicken drumsticks; 500 g small new potatoes, halved; 1 heaped tsp sweet paprika; 8 tbsp olive oil; 1 None yellow and 1 orange pepper, deseeded and cut into chunks; 2 None courgettes, sliced; 4 cloves garlic, peeled; 8 sprigs fresh thyme, 2 reserved for garnish, remaining leaves picked from stems; 300 g cherry tomatoes, green tops left on; 1 None shallot, peeled and finely diced; 3 tbsp balsamic vinegar; 1/2 tsp Dijon mustard; 150 g rocket

13 ingredients

4 steps

Ingredients

8 None chicken drumsticks
500 g small new potatoes, halved
1 heaped tsp sweet paprika
8 tbsp olive oil
1 None yellow and 1 orange pepper, deseeded and cut into chunks
2 None courgettes, sliced
4 cloves garlic, peeled
8 sprigs fresh thyme, 2 reserved for garnish, remaining leaves picked from stems
300 g cherry tomatoes, green tops left on
1 None shallot, peeled and finely diced
3 tbsp balsamic vinegar
1/2 tsp Dijon mustard
150 g rocket

Directions

1

Preheat the oven to 400°F. 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.