Baked chicken legs with bulgur, peppers, and zucchini

Tip: tap a step to mark it as done.

1. Season the chicken legs

   10 min

   Preheat the oven to 200 °C (400 °F). Pat the chicken legs dry with a paper towel, rub with 1 tbsp of the oil, and season with salt, paprika, and black pepper.

2. Roast the chicken

   30 min

   Place the chicken legs skin-side up in a roasting pan and roast for 30 minutes.

3. Add the bulgur

   5 min

   Remove the chicken legs from the pan. Add the bulgur, chopped bell pepper, zucchini, onion, and tomatoes, pressed garlic, remaining oil, and a pinch of salt to the pan drippings and stir. Pour in the hot broth and place the chicken legs on top, skin-side up.

4. Finish baking

   30 min

   Bake for another 25–30 minutes, until the bulgur has absorbed all the broth and the chicken legs are cooked through and crispy. Fluff the bulgur with a fork before serving.

Tip: Use coarse bulgur in the roasting pan; fine bulgur would turn mushy. If the bulgur is not tender at the end, add a little water and bake for 5 minutes.

This recipe was translated from the Slovak original: Pečené kuracie stehná na bulgure s paprikou a cuketou