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Mediterranean-Style Chicken Legs

Elena TodorovaElena Todorova
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Mediterranean-Style Chicken Legs
17/09/2014
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Preparation
15 min.
Cooking
65 min.
Тotal
80 min.
Servings
4
"Is it the spices or the Mediterranean air that make these chicken legs so irresistibly good?"

Ingredients

  • chicken legs - 2 lb (1 kg)
  • potatoes - 26.5 oz (750 g), small
  • tomatoes - 5.5 oz (150 g)
  • olives - 3.5 oz (100 g) boneless
  • white wine - 4/5 cup (200 ml)
  • olive oil - 6 tablespoons
  • lemons - 2 - 3 tablespoons of juice
  • herbs - 1 bunch fresh
  • black pepper
  • butter - to spread
  • salt
measures

How to cook

Wash and dry the chicken legs. Arrange them in a baking dish that you have buttered in advance. Prepare a marinade for the legs from 2-3 tablespoons lemon juice, salt and black pepper and coat them with it.

Arrange the potatoes around the legs, either whole or cut in half. Pour olive oil over them. Pour the white wine over the dish and bake in a preheated 390°F (200 °C) oven for about 50 minutes.

Peel the tomatoes and cut them into small cubes, next add them to the chicken and potatoes and bake for another 15 minutes.

Serve sprinkled with a mixture of finely chopped herbs and spices.

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