Chicken legs with roasted potatoes

For 4 people
  • 1 kg new potatoes
  • 1 Bundle Spring onions
  • 500 g Tomatoes
  • 4 large chicken legs or
  • 1 large chicken (1.2-1.6 kg)
  • 1 EL + some oil, salt, pepper
  • 80 g herb butter
90 minutes
easy
1.
Wash the potatoes well and cut in half lengthways. Clean and wash the spring onions and cut into rings. Wash tomatoes and cut into small pieces
2.
Wash the legs, pat dry with kitchen paper and cut in half at the joint. Mix 1 tbsp oil, a little salt and pepper. Brush the legs with it. Place on the wire shelf of the oven
3.
Spread the potatoes, tomatoes and 2/3 spring onions on a lightly oiled drip pan. Season with salt and pepper and slide into the oven on the 2nd rail from the bottom. Slide the clubs over it. Fry everything in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour
4.
Melt the herb butter. Brush the legs with it more often after roasting for about 30 minutes. Arrange everything and sprinkle with the remaining spring onions. A fresh green salad tastes good with it
1 person approx:
  • 740 kcal
  • 3100 kJ
  • 47 g protein
  • 42 g fat
  • 37 g carbohydrates

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