Simple Elegance: Mediterranean Style Chicken Legs Quarters and Veggies
Mediterranean Inspired Chicken Legs Recipe. Picture this: juicy chicken legs infused with Mediterranean flavors, surrounded by a medley of roasted vegetables bursting with herby goodness. The simplicity of the preparation makes it an ideal choice for both seasoned cooks and those new to the kitchen. With its rich taste and easy cooking process, this recipe is a lifesaver for busy days when you crave a satisfying meal without the fuss. The best part? It’s a budget-friendly option, ensuring you can enjoy a flavorful meal without breaking the bank. Elevate your dinner game with these Mediterranean-inspired chicken legs and veggies – a delightful and stress-free addition to your regular rotation.
Mediterranean Inspired Chicken Legs Recipe
Mediterranean Inspired Chicken Legs - succulent and tender chicken meat along with herby roasted veggies is incredibly delicious dinner and very easy to prepare. This recipe for chicken legs quarters would be 100% on your dinner rotation plan.
Ingredients
- 4 shallots
- 4 garlic cloves, minced
- 4 chicken leg quarters
- 1 zucchini
- 1 cup (around 20) olives
- 1/4 (4-5 tbsp) olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp dried parsley
- 1/ tsp dried sage
- salt and pepper to taste
- fresh herbs to garnish - parsley, dill, cilantro
Instructions
Pre-heat the oven to 180 - 190C (350F). Peel and cut the shallots in quarters lengthwise. Prepare the baking tray, large enough for chicken and vegetables.
Pat dry chicken legs with paper towels. Using the sharp knife slash each chicken leg diagonally 4 times, make sure to make deep cuts through the skin and meat reaching the bone - it would be better for seasoning to get to the meat. Place chicken legs in each corner of baking tray.
In a bowl combine olive oil, garlic, oregano, paprika, sage, salt and pepper. Using the brush, put the mixture over the chicken legs, reserve some of the mixture for vegetables. Arrange shallots in the middle of the tray and put half of the reserved oily-herby mixture over shallots.
Send the tray to the oven for 20-25 minutes, rotating the tray in the middle. Meanwhile, wash and cut zucchini in rounds, put zucchini into the bowl with rest of herb mixture.
Take the tray out of the oven, add zucchini rounds and olives on top of shallots. Put tray back to the oven and keep for additional 15-20 minutes.
Sprinkle fresh herbs for serving.
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