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Baked chicken with vegetables 

Chicken and baked vegetables

Chicken, potatoes, onions and peppers.
A little olive oil, and an idea of ​​spices.

A simple and tasty dish.

So simple that, while often preparing it ,so to say, I had never photographed the recipe step by step;
nor had I ever mentioned in detail, on the original page of the recipe, the ingredients and the preparation steps!

I hope I made it up with this revised version of my article.

Clearly, ingredients amounts are very variable:
I have indicated here to use the whole legs but, if this dish is preceded by a first course or a rich starter, it may be sufficient one drumstick or a thigh per person.

Even for the spicing each one regulates according to their own taste.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

chicken legs (about 250 g)

pc.

1

potatoes

pc.

2

onion

pc.

1

pepper

pc.

1

salt and pepper

q.s.

sweet paprika

ts.

q.s.

rosemary

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extra virgin olive oil

q.s.

Preparation:

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Preheat the oven to 220 ° C.

In a small bowl mix the chopped rosemary with salt, pepper and paprika.

Clean and wash the potatoes without peeling; then cut into small pieces and blanch in boiling salted water for about five minutes (it will roast much better!).

Drain and mix with pepper and onion, already cut to pieces, as well as olive oil (sparingly!) And half the bowl of spices.

Place them in a baking dish.

Make three (or four, depending on the size of the piece) oblique incisions on the chicken leg the skin side and season, massaging to do well penetrating aromas, with very little olive oil and the remaining spices.

Place them with the skin downwards over the vegetables and bake at 220 30 ° C for '.

After this time, remove from the oven, flip the thighs (so as to make crispy skin), gently mix the vegetables and continue cooking for another 30 '.

Once cooked, remove dar oven, let stand a few minutes and serve.

Bon appetit!

ADVICES AND NOTES:

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