Summary

Ingredients

• g 1,000 chicken le (s) or other chicken pieces
• 600 g potato (s), small and waxy
• 300 g carrot (s)
• 250 g shallot (s)
• 300 g sprin onion (s)
• 200 g sheep cheese
• 100 ml olive oil
• 5 clove (s) garlic
• Salt and pepper
• 12 sage leaves

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Instructions

1. Chop half of the sage leaves, also finely chop the garlic and add both with salt and pepper to the olive oil, creating the marinade. Rinse the chicken pieces and brush well with the marinade (save some marinade) and let it steep for a few minutes.
2. Preheat the oven to 240 ° C.
3. Peel the potatoes (or leave them unpeeled) and cut in half. Peel the carrots and cut into bite-sized pieces. Peel shallots. Mix the potatoes, carrots and shallots with the remaining marinade and place in a roaster or on a baking sheet. Place the chicken pieces in between and fry everything in the oven for about 30 minutes. Turn the vegetables several times and moisten the meat parts with gravy.
4. Clean the spring onions, cut them into bite-sized pieces and put them in the roasting pan with the crumbled sheep`s cheese after the 30 minutes. Also add the remaining half of the sage leaves, completely whole, and fry everything for another 10 minutes. If the chicken parts are not nice and brown after that, place the roaster on the highest possible shelf.
5. In addition: a fruity wine or a chilled beer.
6. If you don`t have fresh sage, you can also use stripped dried sage.