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Categories:Viewed: 21 - Published at: 6 years ago
Ingredients
- 4 None skin-on chicken legs
- 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 tbsp olive oil
- 1/2 tsp paprika
- 1 None aubergine (about 500g), sliced
- 1 None each red, green and yellow pepper, deseeded and quartered
- 200 g long grain rice
- 3 None tomatoes, diced
- 3 tbsp tomato puree
Method
- 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.
- 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.
