ingredients

4 to 6 chicken thighs
1 big bulb of fennel
2 red peppers
300 g small firm potatoes (rattes)
2 large leeks
3 tbsp. to s. olive oil

Steps

Step 1

Preheat the oven to 180 ° C.
Cut the fennel into thick slices, the peppers seeded into large pieces, the leeks in 2 lengthwise, then cut into pieces, the unpeeled potatoes into large slices.

2nd step

Put all the vegetables in a baking dish, sprinkle with the oil, salt, pepper of the mill, mix.
Put the chicken legs on it.
Bake 45 minutes approx. : the skin of the thighs should be golden and crisp, the vegetables should be tender and start to brown.

tips

We slide a fresh seasonal grass at the bottom of the dish: thyme, rosemary, tarragon, oregano for a more assertive taste.