Chicken & Ratatouille in a Roman pot

Chicken & Ratatouille in a Roman pot

For chicken & ratatouille in a Roman pot, the oven is not preheated. Fill the lid of the Roman pot with water and leave to stand for 10 minutes. Remove the visible fat from the chicken legs. Season the oil with plenty of paprika powder and a pinch of salt, mix and brush the chicken legs with it. Fill the tomato cubes into the Roman pot and season with salt and pepper. For the ratatouille, cut onions into sticks. Cut the garlic into fine slices. Dice the paprika. Cut the zucchini into slices, dice the aubergines, sprinkle with salt and leave to soak for a few minutes. Dry the courgettes and eggplants. Dice the tomatoes. Pour the ratatouille into the Roman pot and mix well. Put the chicken legs on the ratatouille. Drain the water and put on the lid. Place the Römertopf on the middle shelf in the oven. Set the temperature to 220° C and bake for 60 minutes. Remove the lid and brown the chicken legs for 15 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
660 kcal
20 g
49 g
39 g

(C)opyright by Marions Kochbuch