Summary

Ingredients

• 4 chicken legs
• 1 pumpkin (se), cut into narrow wedges
• 100 g tomato (s), dried
• 6 tomato (s), fresh, quartered
• 2 sprigs rosemary, fresh
• Leaves sage
• 2 tablespoon honey
• 4 tablespoon olive oil and 1 water
• 1 sprig rosemary, chopped
• 5 sage leaves, chopped
• salt and pepper

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Instructions

1. Brush a baking sheet with 2 tablespoons of olive oil. Spread the pumpkin wedges, the dried and the fresh tomatoes on top. Season with salt and pepper. Spread the rosemary needles and sage leaves over the vegetables.
2. Mix honey, olive oil, 1 tablespoon of water, half of the chopped rosemary and 5 chopped sage leaves to a marinade. Season the marinade with salt, pepper and granulated broth. Brush the chicken drumsticks with the marinade and place on top of the vegetables. Cook everything on the middle rack at approx. 190 ° C in the oven for 60-70 minutes.
3. The marinade gives the chicken legs a spicy crust. A sauce can be made from the gravy after the fat has been separated off.
4. This goes well with polenta, which is prepared according to the instructions on the packet and then refined with salt, grated Parmesan and 1 tablespoon butter.