Summary

Ingredients

For the meat:

• 2 chicken legs
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ paprika powder, hot pink
• 0.5 teaspoon ½ salt

For the vegetables:

• 1 port. broccoli
• 2 m. Carrot (s), sliced
• 2 stalks celery, sliced
• 1 cup peas, frozen
• 2 m. Potato (s), peeled, sliced

Also:

• 1 teaspoon mustard, medium hot
• 2 tablespoon crème fraîche, or crème légère
• 1 teaspoon chicken broth, instant powder
• 1 teaspoon salt

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Instructions

1. Mix lemon juice, salt and paprika into a paste. Rub the prepared chicken legs with it.
2. Wash broccoli, cut into florets and cut the stem into slices. Mix the vegetables and place in the soaked Römertopf.
3. Mix the mustard, crème fraîche, chicken stock and salt and drizzle over the vegetables. Put on the chicken thighs, close the pot and place in the cold oven. Cook at 220 ° C for about 1 hour. Remove the lid and continue cooking for 10 minutes so that the chicken legs are crispy.