Summary

Ingredients

• 4 chicken leg (s)
• 2 sticks rosemary, (fresh or dried)
• 3 clove (s) garlic, (chopped)
• 100 ml oil, (rapeseed oil)
• 750 g potato (s), waxy
• 500 g zucchini
• 500 g carrot (s)
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Make a marinade from rosemary, the chopped garlic cloves, salt, pepper, paprika and rapeseed oil.
2. Wash the chicken drumsticks, pat dry and brush with about 2/3 of the marinade and leave to steep in the refrigerator for at least 2 hours.
3. Halve or quarter the peeled potatoes (depending on the size of the potatoes), spread them on a dripping pan (or a high baking sheet). Place the rack with the chicken legs on the drip pan or over the baking sheet. Bake at 200 ° C for about 60 minutes.
4. Brush the chicken drumsticks with the rest of the marinade every now and then.
5. In the meantime, peel and slice the carrots and slice the zucchini as well. After 25 minutes of baking time, add the carrots and after another 10 minutes the zucchini to the potatoes and mix well. What I like about the recipe is that the marinade drips so nicely onto the potato vegetables. Personally, I also add some of the marinade to the potatoes beforehand. At the end I turn the grill on again for 1 - 2 minutes, then the skin of the legs becomes even crispier.