Crispy Chicken Legs on Potato and Carrot Bed

Summary

Ingredients

• 300 g potatoes, waxy
• 300 g carrot (s)
• 6 shallot (s)
• 2 sprigs rosemary
• 2 cloves garlic)
• 2 chicken leg (s), 50 g each, or chicken breast
• 0.5 teaspoon ½ coriander powder
• salt and pepper
• 0.5 teaspoon ½ paprika powder, noble sweet
• 5 tablespoon olive oil
• 6 stems leaf parsley
• 1 teaspoon lemon zest, organic

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Instructions

1. Clean the potatoes and cut in halves or quarters depending on the size. Clean, peel and cut the carrots diagonally into 2 cm thick slices. Quarter the shallots lengthways. Pluck the rosemary needles and finely chop with the garlic.
2. Put the vegetables in a large bowl with the rosemary, garlic and meat. Mix the coriander, 1 - 2 teaspoons salt, pepper and paprika powder. Add the oil and mix everything well with your hands and then place on a baking sheet lined with baking paper, the chicken pieces with the skin side up. In a hot oven at 220 ° C top / bottom heat, fan-assisted 200 ° C, fry in the lower third for 35 - 40 minutes until golden brown.
3. Pluck the parsley, cut finely and mix with the lemon zest. Remove the tray, spread the parsley and lemon mix over the meat and vegetables and serve.
4. A fresh leaf salad with lemon vinaigrette goes well with it.