Sumac-Spiced Chicken Legs with Roasted Vegetables
Ingredients
â—‰ 1000 grams of chicken legs
â—‰ 2 teaspoons of ground sumac
â—‰ 3 garlic cloves, minced
â—‰ 2 tablespoons of olive oil
â—‰ 1 zucchini, sliced
â—‰ 1 red bell pepper, chopped
â—‰ 1 cup of cherry tomatoes
â—‰ 1 teaspoon of lemon juice
â—‰ Salt and pepper to taste
â—‰ 2 teaspoons of ground sumac
â—‰ 3 garlic cloves, minced
â—‰ 2 tablespoons of olive oil
â—‰ 1 zucchini, sliced
â—‰ 1 red bell pepper, chopped
â—‰ 1 cup of cherry tomatoes
â—‰ 1 teaspoon of lemon juice
â—‰ Salt and pepper to taste
Cooking Method
1. Preheat oven to 200°C (400°F).
2. Marinate chicken with sumac, garlic, olive oil, salt, and pepper for 30 minutes.
3. Toss vegetables with olive oil, salt, pepper, and lemon juice.
4. Arrange chicken and vegetables on a tray. Roast 35–40 minutes until chicken is cooked and vegetables are tender.
2. Marinate chicken with sumac, garlic, olive oil, salt, and pepper for 30 minutes.
3. Toss vegetables with olive oil, salt, pepper, and lemon juice.
4. Arrange chicken and vegetables on a tray. Roast 35–40 minutes until chicken is cooked and vegetables are tender.