Summary

Ingredients

• 8 drumsticks, skin-on
• 5 m. Apples
• 5 medium onion (s), red
• 5 large potatoes, waxy
• 5 large carrot (s)
• 5 clove (s) garlic
• 2 teaspoons, heaped oregano, fresh or dried
• 1 chilli pepper (s), red, or vegetable pepper
• 400 ml vegetable stock
• 2 tablespoon honey
• 500 ml cider
• salt and pepper
• sugar
• 3 tablespoon olive oil
• 4 sprigs rosemary

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Instructions

1. Cut the chilli, whether fresh or dried, into very fine cubes. Wash the chicken legs, pat dry and rub with 2 tablespoons of olive oil, salt, pepper, 1 tablespoon of honey, 1 teaspoon of oregano and the chopped chilli. Wash the apples and cut into wedges unpeeled, wash the potatoes and scrub the peel if necessary, as it will stay on. Also cut into wedges. Peel the onions and divide into eighths. Peel the carrots, cut in half lengthways and cut into larger long pieces.
2. Rub a large baking dish with the halved cloves of garlic. Put the whole food - including the garlic cloves (can be removed before serving) - into the dish, add the remaining oregano and olive oil, plenty of salt, pepper and sugar and mix well. Stir the rest of the honey into the broth and pour it over the mixture. Then place the marinated chicken drumsticks on top. Add rosemary sprigs. Then everything is placed in the oven preheated to 200 ° C top / bottom heat for approx. 60 - 70 minutes. After about 30 minutes add the cider. In between, if necessary, pour the stock over the vegetable mixture again. Switch the oven to grill function for the last 5-8 minutes. It is a bit difficult to tell the exact time, you just have to test when the potatoes are done. It is always a bit different for me, depending on the variety and cut size.
3. Instead of chicken legs, you can also use a whole chicken, then I also fill it with chopped onions and apples.
4. I serve it either just like that or with a baguette for the delicious brew. Also great for warming up the next day.