Summary

Ingredients

• 4 chicken legs
• 4 medium carrot (s)
• 2 medium onion (s)
• 600 g potato (s)
• Salt and pepper, black
• Paprika powder, noble sweet
• 4 tablespoon oil
• 3 bay leaves
• 1 teaspoon vegetable stock, instant
• 2 tablespoon mustard, medium hot
• 2 tablespoon honey, more liquid
• some parsley

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Instructions

1. Wash the chicken legs and pat dry. Peel, wash and chop the carrots. Peel the onions, cut in half and cut into wedges. Peel, wash and slice the potatoes.
2. Mix the potatoes with salt, pepper, paprika powder and 2 tablespoons of oil. Spread on half of the oven`s drip pan. Mix the carrots and onions with salt, pepper and 2 tablespoons of oil. Spread on the other side of the drip pan. Place the bay leaves on top of the vegetables. Season the chicken legs with salt and pepper and place on top of the vegetables.
3. The drip pan is now pushed into the preheated oven on the middle rail (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3). Fry the whole thing for about 35-40 minutes.
4. Mix the broth with 1/4 l hot water. Mix mustard and honey with salt and pepper as well. After about 15 minutes of frying time, pour in the hot broth and brush the chicken legs with the honey mixture, then fry the whole thing to the end.
5. Arrange everything and sprinkle with the washed and plucked parsley. We ate baked flatbread with it.