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Roast Chicken Legs and Thighs with Healthy Mediterranean Vegetables

Updated on July 25, 2012
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken legs and thighs are roasted and served on a variety of Mediterranean vegetables
Chicken legs and thighs are roasted and served on a variety of Mediterranean vegetables

Chicken drumsticks and thighs are classic examples of comfort food. They are often eaten by hand on their own but this recipe sees them cooked and served with a variety of nourishing, Mediterranean style vegetables, everything coated in heart healthy extra virgin olive oil. The smell of this dish alone as it cooks and fills your kitchen will have you salivating and it really is quick and easy to prepare. From the point of starting your simple preparations, you should be enjoying this delicious meal for two in little more than an hour. The specific vegetables included here should be considered only to be a suggestion and you can of course easily vary the ingredients list to suit your own tastes and preferences.

Ingredients

Chicken pieces roasted with an assortment of tasty vegetables in olive oil makes for a delicious evening meal for two
Chicken pieces roasted with an assortment of tasty vegetables in olive oil makes for a delicious evening meal for two

Cook Time

Prep time: 20 min
Cook time: 35 min
Ready in: 55 min
Yields: Two fairly large portions (or four smaller ones)

Ingredients

  • 5 chicken drumsticks, skin on
  • 5 chicken thighs, skin on
  • 1 red bell pepper, seeded and roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1 yellow bell pepper, seeded and roughly chopped
  • 1 red onion, peeled and quartered
  • 2 garlic cloves, peeled and roughly chopped
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
  • Handful of coriander leaves/cilantro, roughly chopped

Preparing the Dish for the Oven

Click thumbnail to view full-size
Bell peppers are halved and seededBell peppers are roughly choppedRed onion is peeled and quartered, garlic cloves are peeled and roughly choppedVegetables are seasoned, oiled and stirredCut is made in tomatoes to prevent messy burstingTomatoes are laid on vegetablesChicken portions are oiled and seasonedChicken portions are laid on vegetables
Bell peppers are halved and seeded
Bell peppers are halved and seeded
Bell peppers are roughly chopped
Bell peppers are roughly chopped
Red onion is peeled and quartered, garlic cloves are peeled and roughly chopped
Red onion is peeled and quartered, garlic cloves are peeled and roughly chopped
Vegetables are seasoned, oiled and stirred
Vegetables are seasoned, oiled and stirred
Cut is made in tomatoes to prevent messy bursting
Cut is made in tomatoes to prevent messy bursting
Tomatoes are laid on vegetables
Tomatoes are laid on vegetables
Chicken portions are oiled and seasoned
Chicken portions are oiled and seasoned
Chicken portions are laid on vegetables
Chicken portions are laid on vegetables
  1. Put your oven on to preheat to 400F/200C.
  2. Cut the bell peppers in half down through the centre. Remove the stalk, seeds and excess whitish membrane. Roughly chop.
  3. Peel the red onion and garlic cloves. Quarter the onion and roughly chop the garlic. Don't chop the garlic too small or the pieces will burn and turn bitter.
  4. Add everything you have so far prepared to a large, deep roasting tray. Season with salt and pepper and drizzle liberally with extra virgin olive oil. Stir around carefully with a wooden spoon.
  5. A small cut should be made in the top of each tomato. Otherwise, you risk them bursting and creating a mess in the oven. The seeds and pulp can be removed simply by squeezing them out or left in - it's up to you. Add the tomatoes to the roasting tray.
  6. Season the chicken pieces and drizzle with olive oil. Pick up each piece in turn and massage to evenly distribute the oil before laying on the roasting tray.
  7. Put the tray in to the oven for forty minutes.

Serving the Chicken Legs and Thighs and Roast Vegetables

Click thumbnail to view full-size
Chicken portions and vegetables are removed from the ovenChicken pieces are temporarily removed to a holding plateVegetables are laid in the base of a serving dishChicken legs and thighs are returned to the top of the vegetablesCoriander/cilantro is scattered over the chicken
Chicken portions and vegetables are removed from the oven
Chicken portions and vegetables are removed from the oven
Chicken pieces are temporarily removed to a holding plate
Chicken pieces are temporarily removed to a holding plate
Vegetables are laid in the base of a serving dish
Vegetables are laid in the base of a serving dish
Chicken legs and thighs are returned to the top of the vegetables
Chicken legs and thighs are returned to the top of the vegetables
Coriander/cilantro is scattered over the chicken
Coriander/cilantro is scattered over the chicken
  1. Take the tray from the oven and use the skewer test to ensure the chicken is cooked. Simply pierce the thickest part of the biggest thigh and ensure the juices run clear.
  2. Leave to rest for ten minutes.
  3. Lift the chicken portions to a plate with cooking tongs.
  4. If you have left the pulp in the tomatoes, there will be a lot of liquid in the bottom of the tray. Use a slotted spoon to transfer the vegetables to the base of your serving dish.
  5. Lay the chicken pieces on top of the vegetables.
  6. Scatter with chopped coriander/cilantro for service.

What did you think of this recipe idea?

4.7 stars from 3 ratings of this roast chicken and vegetables recipe

Comments

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    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      6 years ago from Wishaw, Lanarkshire, United Kingdom

      Paul - thank you very much! I am enjoying working with the new capsules and creating new ideas to suit them and am very grateful for your comment and tweet. This sort of cooking is also a big favourite of mine and really is super tasty! :)

    • Paul Edmondson profile image

      Paul Edmondson 

      6 years ago from Burlingame, CA

      I had to tweet this because of how well your photos, recipe and the various capsules work together. You're making awesome Hubs and a killer example of what great content is.

      Also, this looks super tasty:)

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