Summary

Ingredients

• 9 small potatoes
• 1 sprig rosemary
• 1 sprig thyme
• 1 onion (s)
• 2 cloves garlic
• 250 g tomato (s), fresh
• 4 chicken leg (s)
• salt and pepper
• 3 tablespoon tomato ketchup
• 2 teaspoons honey
• 3 tablespoon vegetable oil
• 3 tablespoon chili sauce
• 3 tablespoon soy sauce
• 4 tablespoon olive oil
• 1 glass poultry stock or broth

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes thoroughly. Wash the thyme and rosemary, pat dry, pluck the leaves and needles, and chop the rosemary. Peel and slice the onion and garlic. Wash the tomatoes, remove the stalk, and cut in half or quarter depending on size.
2. Pepper and salt the chicken legs. In a saucepan, combine the tomato ketchup, honey, soy sauce, and chili sauce. Bring to a boil over medium heat for 1-2 minutes, stirring. Brush the mixture generously over the chicken legs. Place the chicken legs in a roasting pan and arrange the potatoes between them. Spread the onions and garlic on top. Mix the thyme leaves and chopped rosemary with the olive oil, then pour over everything.
3. Place the roasting pan on the second oven rack. Roast at 180°C (356°F) for 40 minutes.
4. Add the tomatoes and poultry stock to the pan. Continue roasting for another 15 minutes until the chicken reaches an internal temperature of 74°C (165°F).