Herb-Roasted Chicken With Summer Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring golden roasted chicken legs, sweet corn, and fresh summer vegetables, all infused with aromatic tarragon and garlic.

Ingredients

• - Truffle Butter
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 600G Picard-Organic Courgette Slices
• 1 Kg Tomatoes 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 170G Quorn Deli Chicken
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a Dutch oven, melt 3 tbsp of butter over medium-high heat. Add 3 lb of chicken legs and 2 tsp of minced fresh garlic. Cook, stirring occasionally, until the chicken is golden brown, about 10 to 15 minutes.
3. 3. Reduce the heat to medium and add 2 courgettes (cut into halves), 1/2 tsp of salt, 1/4 tsp of pepper, and 1 tsp of. Stir to combine.
4. 4. Add 2 zucchini (sliced into rounds) and 2 tomatoes (cut into wedges) to the pot. Stir gently to coat the vegetables in the butter and seasonings.
5. 5. Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 30 to 35 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. 6. Remove from the oven and let rest for 5 minutes before serving. Serve hot, ensuring each plate has a mix of chicken, corn, and vegetables.