Mediterranean Diet Braised Chicken Legs

Dive into the bold, vibrant flavors of the Mediterranean with this Mediterranean Diet Braised Chicken Legs recipe — a hearty one-pot dish bursting with wholesome ingredients! Succulent chicken legs are seared to golden perfection, then simmered in a luscious blend of juicy tomatoes, savory olives, and aromatic fresh herbs like thyme and rosemary. Paired with tender zucchini, sweet red bell peppers, and a zesty splash of lemon juice, each bite is a medley of Mediterranean goodness. This healthy, protein-packed recipe is ideal for anyone following the Mediterranean diet, offering a balance of rich flavors and nourishing ingredients. Perfectly suited for family dinners or meal prep, this dish guarantees to impress with minimal prep work and just one hour of cooking. Serve it with crusty bread or a simple side of quinoa to soak up the incredible, herbaceous sauce!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 chicken legs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 400 grams canned diced tomatoes
• 250 milliliters chicken broth
• 2 tablespoons lemon juice
• 100 grams black olives, pitted and halved
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large ovenproof skillet or Dutch oven over medium heat.

Step 3

Season the chicken legs with salt and pepper. Add them to the skillet, skin-side down, and brown for about 5-6 minutes per side until golden. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped onion and garlic. Sauté for 3 minutes until the onion becomes translucent.

Step 5

Stir in the sliced red bell pepper and zucchini. Cook for an additional 4-5 minutes until the vegetables soften slightly.

Step 6

Pour in the diced tomatoes, chicken broth, and lemon juice. Stir to combine the flavors.

Step 7

Add the thyme and rosemary sprigs. Return the chicken legs to the skillet, nestling them among the vegetables.

Step 8

Sprinkle the black olives over the top.

Step 9

Bring the mixture to a simmer, then cover the skillet with a lid or foil and transfer it to the preheated oven.

Step 10

Bake in the oven for 40-45 minutes, until the chicken is cooked through and tender.

Step 11

Remove the skillet from the oven. Discard the herb sprigs, and serve the braised chicken legs with a generous portion of the vegetables and sauce spooned over the top.

Nutrition Facts

Serving size	(1823.8g)

Amount per serving	% Daily Value*
Calories	1567.7

Total Fat 110.3g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 461.5mg	0%
Sodium 4667.6mg	0%
Total Carbohydrate 49.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 25.2g
Protein 97.2g	0%

Vitamin D 0IU	0%
Calcium 345.8mg	0%
Iron 11.9mg	0%
Potassium 2902.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 24.6%

Carbs: 12.5%