Oven-baked chicken leg quarters with vegetables

Name: Oven-baked chicken leg quarters with vegetables
Ingredients: 4 whole bone-in chicken legs; 1 tablespoon soy sauce; 1 teaspoon paprika; 1 teaspoon curry powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground anise; 3 tablespoons olive oil; 4 zucchini; 500 g mushrooms; 2 red chili peppers (from my own pots); 3 garlic cloves; 1 teaspoon dried oregano; 1 teaspoon salt; 50 g smoked cheese

Meat - Oven-baked chicken leg quarters with vegetables by Agata D. - Recipia

Oven-baked chicken leg quarters with vegetables cook in separate pans: the chicken goes under parchment paper, while the zucchini and mushrooms go under foil, until tender and soft. Organic, farm-grown zucchini from Romania soften alongside the mushrooms, and I grate the smoked cheese over them at the end; I leave the marinade on the chicken when I place it in the pan. Prep: 20 minutes. Cook: 95 minutes. Rest: 60 minutes. Total time: 175 minutes. Serves: 4. About 620 kcal and 43 g protein per serving.

Ingredients

4 whole bone-in chicken legs
1 tablespoon soy sauce
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground anise
3 tablespoons olive oil
4 zucchini
500 g mushrooms
2 red chili peppers (from my own pots)
3 garlic cloves
1 teaspoon dried oregano
1 teaspoon salt
50 g smoked cheese

Preparation

1. Cut each chicken leg in two, separating the thigh from the drumstick. Pat the chicken dry with paper towels, then toss it with the soy sauce, paprika, curry powder, cinnamon, ground anise and 2 tablespoons of oil. Cover and leave to marinate in the fridge for 60 minutes. 2. Cut the zucchini lengthwise into quarters, then into cubes. Cut the mushrooms into bite-sized pieces, and slice the chili peppers and garlic. 3. Put the vegetables in a baking pan, toss with 1 tablespoon of oil, the oregano and salt, then cover the pan with aluminum foil. Bake at 180°C for 40 minutes, until softened. 4. Arrange the chicken in another pan lined with parchment paper soaked in cold water and wrung out well. Cover with another sheet of parchment paper and bake at 180°C for 55 minutes, until the meat near the bone is no longer pink and the juices run clear. Grate the smoked cheese over the hot vegetables.

Notes

I serve this with polenta, which soaks up the juices from the vegetable pan. Small zucchini have tender skin and don't need peeling; with larger ones, I remove the seedy middle. Mushrooms brown better in a wide pan, and if they're wet after rinsing, I dry them before cutting. The chicken can be marinated in the fridge, and the dish keeps covered in the refrigerator for up to 3 days. For a less smoky flavor, I replace the cheese with 50 g of semi-hard cheese; soy sauce contains soy, and the cheese contains dairy.