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If you like it hot, feel free to stir in 1-2 chopped hot peppers or chilli peppers.


750 g young potatoes (smaller)
8 smaller chicken legs (ca. 800 g)
1 teaspoon ground red pepper
1 onion (100g)
200 g fresh red pepper
2 cloves garlic
50 ml Extra Virgin olive oil
1 can Chopped Tomato (400 g)
60 g black olives
1 tablespoon freshly chopped oregano leaves
120 g feta cheese
1 tablespoon Vegeta

We used



Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 70 min

  • 1 Peel the potatoes, put them in water seasoned with salt to cook. When the water begins to boil, let them cook for 5 minutes, then drain them.
  • 2 Place the chicken legs in a large dish, sprinkle with red pepper and stir well.
  • 3 Add onion and red pepper cut into slices, potatoes, crushed garlic, dress with olive oil, sprinkle with Vegeta and stir well all together.
  • 4 Put them into the baking dish of appropriate size and place in a pre-heated oven at 200 °C.
  • 5 Bake for 30 minutes, then remove them from the oven, top them with chopped tomato, add black olives and return to oven for another 15-20 minutes.
  • 6 Sprinkle the baked chicken legs with feta cheese, chopped oregano and serve.