Summary

Ingredients

• 1 large sweet potato (s), approx. 350 g
• 2 large chicken legs
• 2 tablespoon olive oil
• salt

For the marinade:

• 0.5 ½ orange (s), untreated, the peel off
• 2 clove (s) garlic, chopped
• 2 tablespoon sambal oelek
• 1 tablespoon Dijon mustard
• Use 60 ml honey, strong
• 2 stalks mint

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Instructions

1. Wash the potatoes well and quarter them lengthways. Halve the chicken thighs at the joint.
2. Place the legs and potatoes separately in two bowls made of aluminum foil on a baking sheet.
3. Brush the potatoes with olive oil, salt the potatoes and the chicken.
4. Cook in the preheated oven on the middle rack at 200 degrees for 45 minutes (convection not suitable).
5. Mix the orange zest and the garlic with the sambal oelek, mustard, honey and a little salt until smooth. After cooking for 30 minutes, brush the chicken with about 1/3 of the sambal sauce.
6. You can switch to circulating air or switch on the grill function for the last 5 minutes so that the skin becomes nice and crispy.
7. Finely chop a few mint leaves and mix with the rest of the sambal sauce.
8. Serve the legs with the sweet potatoes and a few mint leaves.
9. Serve with the sauce.