Baked chicken legs with vegetables and arugula

Name: Baked chicken legs with vegetables and arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 450 g chicken legs; 350 g potatoes; 1 pcs red bell pepper; 1 pcs onion; 15 ml olive oil; 0.5 tsp dried thyme; 60 g arugula; 60 ml dry white wine; to taste salt; to taste black pepper

Chicken legs baked in the oven with potatoes, bell peppers, and onions, served with fresh arugula.

Total: 45 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 738
Protein: 42 g
Fat: 43 g

Ingredients

for 2 servings

chicken legs450 g
potatoes350 g
red bell pepper1 pcs
onion1 pcs
olive oil15 ml
dried thyme0.5 tsp
arugula60 g
dry white wine60 ml
saltto taste
black pepperto taste

Method

8 steps

Preheat the oven to 230°C. Cut the chicken legs into thighs and drumsticks, and pat them dry with a paper towel.
Cut the potatoes in half, slice the bell pepper into strips, and cut the onion into thick wedges.
In a large baking dish, toss the chicken, potatoes, pepper, and onion with oil, thyme, salt, and pepper. Arrange everything in a single layer with the chicken skin-side up.
Bake for 30 minutes until the chicken is cooked through and the skin is golden brown.
Prepare the arugula by removing any tough stems and place it in a large bowl.
Transfer the cooked chicken and vegetables to the bowl with the arugula.
Add the wine to the baking dish, place it on the stove over medium heat, and warm for a minute, scraping up the browned bits from the bottom with a spatula.
Pour the resulting sauce over the chicken and vegetables, toss, and serve.