Baked Chicken Legs with Vegetables
Juicy chicken pieces baked in a rich tomato sauce with colorful vegetables. A delicious and hearty meal for any day!
Updated : 01 July, 2025
Easy
About 30 min.
Ingredients
4
Chicken leg quarters
1
Bell pepper
1
Onion
1
Carrot
to taste
Garlic
3 tablespoon
Tomato paste
1 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
For this recipe, it’s best to use good-quality tomato paste. Enjoy your meal!
Preparation
Step 1
If you have frozen chicken legs, take them out of the freezer beforehand and let them fully thaw at room temperature.
Step 2
Peel the carrots, onions, and garlic. Cut the bell pepper in half and remove the core and seeds. Wash all the vegetables under running water and pat them dry with paper towels.
Step 3
Remove any leftover feathers from the chicken legs, if there are any. Rinse the chicken and pat it dry. Cut the chicken legs into small, portion-sized pieces and place them in a large bowl.
Step 4
In a separate small bowl, add the tomato paste, a pinch of salt, and spices to taste. I used ground paprika and thyme. Instead of tomato paste, you can use ketchup or homemade adjika. Mix everything well.
Step 5
Cut the vegetables into large pieces in any shape you like. Cut the garlic cloves in half lengthwise or leave them whole.
Step 6
Add half of the tomato sauce to the vegetables and mix well.
Step 7
Add the remaining sauce to the chicken legs.
Step 8
Mix everything so that the chicken is completely coated in the fragrant tomato sauce. Let it sit like this for 10-15 minutes.
Step 9
Spread the vegetables in an even layer in a deep baking pan. Arrange the chicken pieces on top.
Step 10
Place the baking pan into a preheated oven and bake until the chicken is cooked through. The exact time and temperature depend on your oven’s features and specifics. I baked it for about 40 minutes at 220°C (approximately 428°F).
Step 11
At the end of cooking, I switched on the convection setting and left it for another 10 minutes.
Step 12
Serve the chicken with vegetables in tomato sauce hot. Enjoy your meal!