Chicken leg hut with vegetables

1. Stage

Make a marinade with 1 tbsp of sour cream (15%) and your favorite spices. Let the marinade be well spread over our legs and leave it for 30 minutes.

2. Stage

Slice all the vegetables into circles of equal thickness, but no more than 0.5 cm. My eggplants and zucchini were not small, so I took one piece each. Probably, it is unnecessary to write about it, but the eggplants should be salted and left alone for a while, until the dark juice begins to stand out (we get rid of their bitterness).

3. Stage

Chop the peeled garlic, add a pinch of salt, 1 tablespoon of Provençal herbs (or your favorite mixture of dried herbs and spices) and mix everything together well. Then add the oil (any vegetable oil is fine) and mix. This is our filling for the vegetables and chicken legs.

4. Stage

Place the tomato sauce in the tray (I had homemade tomato sauce: onions + bell peppers + tomatoes). The sauce was thick, so I added a little water.

5. Stage

Wash the zucchini. Put the vegetables, alternating, in a baking pan.

6. Stage

Next neatly stack the legs, which are pre-salted to taste, not forgetting the salt in the filling and tomato sauce.

7. Stage

The legs and vegetables are poured on top of the pre-cooked sauce.

8. Stage

Cover the tray with foil and send it to the preheated oven (200 degrees) for 30 minutes. Then carefully remove the foil and bake for another 30 minutes, until the crust is crispy.

9. Stage

On a serving plate in the middle lay out the vegetables in stacks.

10. Stage

From the chicken legs form a "shawl" around the vegetables.

11. Stage

It's really, really good!

12. Stage

Bon appetit!