Baked chicken legs with potatoes and peppers, a simple recipe with an irresistible aroma. An idea for cooking chicken and having a dish that is easy to prepare. Already the chicken cooked in the oven is delicious, with the addition of peppers, it becomes a fragrant and colorful main course. Being a very simple recipe, even people who do not have great culinary skills can try it. You just need to prepare all the ingredients, place them in a pan, and wait for them to cook. The gratin of cheese and breadcrumbs will contribute to forming a golden crust. You will enjoy crispy chicken on the outside and tender on the inside that everyone, I’m sure, will appreciate.
You can also read:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 704.56 (Kcal)
- Carbohydrates 39.27 (g) of which sugars 8.54 (g)
- Proteins 49.86 (g)
- Fat 40.20 (g) of which saturated 8.60 (g)of which unsaturated 12.24 (g)
- Fibers 5.11 (g)
- Sodium 1,757.25 (mg)
Indicative values for a portion of 315 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Chicken Legs with Potatoes and Peppers
- 3 chicken legs
- 1 lbs potatoes
- 1 onion
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 8 cherry tomatoes
- 0.5 oz cheese
- 0.5 oz breadcrumbs
- to taste salt
- to taste pepper
- 4 tbsp extra virgin olive oil
What You Need for Baked Chicken Legs with Potatoes and Peppers
- 1 Bowl
- 1 Cutting Board
- 1 Baking Pan
- 1 Knife
Procedure for Baked Chicken Legs with Potatoes and Peppers
Remove any feathers from the chicken skin. Singe the legs to remove any hair, if present. Wash and dry them.
Meanwhile, peel the potatoes and cut them into wedges or large cubes and place them in a large bowl. Clean the onion and slice it into not very thin or thick slices.
Add it to the potatoes and move to the peppers. I used half a red and half a yellow pepper to add color to the dish, but you can also use just one color.
Wash the peppers, dry them, and remove the stalk, seeds, and inner filaments. Cut them into strips.
Wash the cherry tomatoes, dry them, cut them in half, and add them to the other vegetables in the bowl.
Season the vegetable side dish with oregano, salt, and pepper, according to taste. Add the extra virgin olive oil, a generous pinch of breadcrumbs, and a cheese of your choice, which can be pecorino, parmesan, or grana.
Mix all the ingredients well. Meanwhile, place the chicken legs in a non-stick baking pan after seasoning them with salt on both sides.
Add the seasoned vegetables, trying to distribute them in the empty spaces and over the chicken. Finish with another pinch of breadcrumbs and grated cheese.
Drizzle with a little oil and bake in a preheated oven at 392°F for about 35-40 minutes or until the chicken and vegetables are cooked and gratin.
Of course, times and temperatures are always indicative. Since these are home appliances, oven thermostats do not heat the same way, so each one needs to be adjusted according to their device.
If, before the cooking is complete, the chicken browns too much on the top, cover it with aluminum foil and continue cooking.
Now you just have to enjoy these delicious Baked Chicken Legs with Potatoes and Peppers. Bon appétit!
Annamaria’s Tips
For other main courses, click here.
For more chicken recipes, click here.
For other recipes with chicken breast, click here
FAQ (Questions and Answers)
How can I store it?
You can put it in an airtight container and store it for a couple of days in the fridge. When consuming, you can warm it up in a traditional oven or microwave.
