Rustic Oven Chicken with Potatoes, Carrots & Peppers 

Ingredients

• 6 chicken legs
• 600 g potatoes, diced
• 4 carrots, cut into chunks
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh herbs (parsley, thyme, or rosemary), chopped

Instructions

1. Preheat the Oven
   Preheat your oven to 200°C (400°F).
2. Prepare the Vegetables
   Spread the potatoes, carrots, and red pepper evenly in a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss well to coat.
3. Season the Chicken
   Rub the chicken legs with minced garlic, paprika, thyme, oregano, salt, and pepper until evenly coated.
4. Assemble the Dish
   Arrange the seasoned chicken legs on top of the vegetables.
5. Bake
   Bake uncovered for about 45 minutes, turning the chicken once halfway through, until the skin is golden and crispy and the chicken is fully cooked.
6. Finish & Serve
   Remove from the oven and sprinkle with chopped fresh herbs before serving.

Tips & Variations

• For extra crispiness, broil for 3–5 minutes at the end
• Add onions or zucchini for more vegetables
• Serve with a fresh green salad or crusty bread