Chicken legs baked with tomatoes and hot pepper

Name: Chicken legs baked with tomatoes and hot pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 450 g chicken legs; 15 ml olive oil; 10 ml lime juice; 2 pcs tomatoes; 2 pcs hot pepper; 1 pcs onion; 1 pcs garlic; 120 ml chicken broth; to taste salt; to taste black pepper

Chicken legs baked with tomatoes, onions, garlic, and hot pepper in a chicken broth sauce.

Total: 45 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 586
Protein: 39 g
Fat: 43 g

Ingredients

for 2 servings

chicken legs450 g
olive oil15 ml
lime juice10 ml
tomatoes2 pcs
hot pepper2 pcs
onion1 pcs
garlic1 pcs
chicken broth120 ml
saltto taste
black pepperto taste

Method

7 steps

Preheat the oven to 230°C.
In a bowl, mix the olive oil and lime juice. Add the chicken legs and toss to coat evenly with the marinade.
Place the legs skin-side up in a baking dish, then season with salt and pepper.
Add the chopped tomatoes, hot pepper, onion, and garlic to the remaining oil in the bowl, season with salt to taste, and mix. Arrange the vegetables around the chicken legs in a single layer.
Bake in the oven for 30 minutes until the chicken is cooked through.
Transfer the chicken to a plate and cover with foil to keep warm.
Add the broth to the vegetables in the baking dish and heat on the stove over medium heat, stirring, until the sauce thickens slightly, about 2-3 minutes. Serve the chicken with the vegetables and sauce.