Chicken legs in tomato tapenade

Name: chicken legs in tomato tapenade
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 4 chicken legs without backpiece; 2 el sundried tomato tapenade jar of 140 g; 600 g potatoes something crumbly, clean scrubbed; 3 el olive oil; tray fresh rosemary a 15 g; 1 zucchini in slices; 1 tray Cherry tomatoes 250 g; 1 little pot black olives without pip (240 g)

A tasty recipe. The main course contains the following ingredients: poultry, chicken legs (without back), sun-dried tomato tapenade (jar 140 g), potatoes (slightly crumbly, clean-boiled), olive oil, fresh rosemary (a 15 g), zucchini (in slices), cherry tomatoes ( 250 g) and black olives (without piping (240 g)).

Ingredients

Kitchen Stuff

oven-proof frying pan

Directions

Preheat the oven to 200 ° C. Rub the chicken legs with the tapenade. Put them in a frying pan and bake them for 10 minutes in the oven.
In the meantime, cut the unpeeled potatoes into thin slices. Spoon them with the oil and pepper and salt to taste. Add to the chicken legs in the frying pan, place the sprigs of rosemary in between and cook for another 20 minutes.
Place the slices of courgette between the potatoes and chicken and spread the tomatoes and olives over them. Bake another 15 minutes.