Summary

Ingredients

• 6 chicken leg (s)
• 750 g potato (s), small, waxy
• 1 pumpkin (gorgonzola or baby bear)
• 1 leek
• 1 onion (s)
• 4 stems rosemary
• 6 stalk / s thyme
• olive oil
• Herbal salt, or salt
• pepper
• Paprika powder
• Chicken seasoning
• parsley
• chives
• basil

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Instructions

1. Divide, core, peel and cut the pumpkin into bite-sized pieces. But it mustn`t be too small. Peel the potatoes and cut them into pieces about the same size as the pumpkin. Peel the onion and cut into fine rings. Clean and wash the leek and cut into rings
2. Put everything in a bowl.
3. Mix the olive oil, salt and pepper together. Finely chop parsley, chives and basil and fold in. Pour over the vegetables and mix well.
4. Grease a deep baking sheet with a little oil and spread the vegetables on top.
5. Wash the chicken drumsticks, pat dry. Rub with salt, pepper, paprika and chicken seasoning. Brush with oil if necessary so that they do not dry out. Spread the legs on the tray with the skin side down. Spread the rosemary and thyme in between.
6. Cook in the preheated oven at 200 degrees on the middle rack for about 15 minutes. Then turn the legs over and leave them in the oven for another 25-35 minutes, skin side up.
7. The chicken legs should be crispy and the vegetables cooked.
8. The dish works with other pumpkins too. But I wouldn`t take Hokkaido because the taste is very intense and could mask the other ingredients.