Summary

Ingredients

• 1 lemon (s)
• 250 ml tomato (s), sieved
• 2 cloves garlic
• some Sambal Oelek
• some oil
• Salt and pepper
• 4 chicken legs
• 500 g potato (s)
• 2 zucchini
• 300 g shallot (s)
• 1 bunch thyme, chopped
• 3 sprigs rosemary, chopped

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Instructions

1. Make the marinade: squeeze the juice from the lemon, mince the garlic, and combine with the sieved tomato, oil, and Sambal Oelek. Season with salt and pepper to taste. Refrigerate until ready to use.
2. Preheat the oven to 180°C (350°F).
3. Wash the chicken legs, pat them dry, and arrange on a baking sheet.
4. Peel the potatoes and cut into large chunks. Wash the zucchini and cut into large cubes. Peel the shallots.
5. Arrange the potatoes, zucchini, and shallots around and between the chicken legs on the baking sheet.
6. Brush the chicken and vegetables with the marinade. Scatter the chopped thyme and rosemary over everything.
7. Roast for 60 minutes. Check that the thickest part of the chicken reaches 74°C (165°F) before serving.