Ingredients

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

salt

pepper

1 tablespoon Vegeta

We used

Vegeta

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.