10
960
75

Ingredients

  • 4 chicken legs (skin-on)
  • 6 sprigs fresh oregano (3 sprigs left whole, 3 sprigs finely chopped)
  • 6 sprigs fresh thyme (3 sprigs left whole, 3 sprigs finely chopped)
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1 eggplant (about 500g, sliced)
  • 1 yellow peppers (each red, green and, deseeded and quartered)
  • 200 grams long-grain rice
  • 3 tomatoes (diced)
  • 3 tablespoons tomato purée

Directions

  1. Preheat the oven to 400°F. Loosen the skin on the chicken and slide the chopped herbs underneath. Rub the chicken with the oil and paprika and season. Place in an ovenproof serving dish and roast for 1 hour, basting occasionally. Add the eggplant, peppers and remaining herbs to the dish after 30 mins.
  2. Meanwhile, cook the rice in boiling salted water according to the package instructions. Drain and stir in the tomatoes and tomato paste. Serve with the chicken and vegetables.
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NutritionView more

960Calories
Sodium14%DV330mg
Fat75%DV49g
Protein135%DV69g
Carbs19%DV58g
Fiber32%DV8g

PER SERVING *

Calories960Calories from Fat440
% DAILY VALUE*
Total Fat49g75%
Saturated Fat11g55%
Trans Fat
Cholesterol285mg95%
Sodium330mg14%
Potassium1480mg42%
Protein69g135%
Calories from Fat440
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber8g32%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.