That looks very yummy! I should try something of this kind as well some time. I've only ever done chicken legs in the oven before on a bed of mediterranean veggies, and that was before I became vegetarian, so ages ago. Is it sufficient to oil/season the chicken before you put it on the sheet already, or does the general seasoning suffice? Perhaps you'd also like to give fermented lemons a try, particularly for such recipes, as they're said to be perfect just for such ones. The original recipe askes for whole lemons segmented but still sticking together, which would probably be better for such a dish; I'm doing segments as I'm usually putting them into curries and stews. Here's my post about it with link to the recipe if you're interested.
I just put a spoonful of oil on the tray first then throw on the chicken in bite-sized pieces before the other things. Then a bit more oil on the top with the herbs and seasoning, and finally I toss them all together a bit. This seems to get enough oil and seasoning onto the chicken, and as the rest cooks it produces a lot of juice, so the chicken is not exactly roasted, if you see what I mean.
I have to say I have never thought of fermented lemons - I must have a look.
Mmm...that looks lovely (and delicious). Just the sort of thing I like to cook, though I'd have to cook the peppers and the onions separately to help my dodgy digestion.
As a system it works well for root vegetables as well, but the peppers and onions with the lemon and olives just looked so pretty! It did taste good, too - and there is enough for tonight as well.
I like making dinners like that - they are so easy aren’t they. I never understand why people say they don’t want to cook when that’s so much nicer than a takeaway or a preprepared meal.
Baking tray dinners are a really simple thing - although root vegetables with pork sausage doesn't look quite so pretty!
Although I do like the occasion fish and chips, or pizza, from the takeaway we only have either one or the other about once a month, I wouldn't want to live on them, either.
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Perhaps you'd also like to give fermented lemons a try, particularly for such recipes, as they're said to be perfect just for such ones. The original recipe askes for whole lemons segmented but still sticking together, which would probably be better for such a dish; I'm doing segments as I'm usually putting them into curries and stews. Here's my post about it with link to the recipe if you're interested.
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I have to say I have never thought of fermented lemons - I must have a look.
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Although I do like the occasion fish and chips, or pizza, from the takeaway we only have either one or the other about once a month, I wouldn't want to live on them, either.
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