Fiery crispy chicken thighs

Ingredients for 4 servings:

• 4 chicken legs
• 3 tbsp rapeseed oil
• 1 ½ tbsp soy sauce
• 1 ½ tbsp sweet and spicy chili sauce (Thai “sweet chili sauce for chicken”)
• 5 potatoes, peeled
• 3 cloves garlic (or more)
• 4 m.-sized onion(s)
• 3 small chili peppers
• 2 sprigs rosemary, (more if desired)
• ½ bunch thyme
• ½ jar chicken broth, from the jar
• 10 cherry tomatoes
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

from the oven with fresh rosemary and thyme

Season the legs with salt and pepper and place on a greased baking sheet. Bring the soy and chili sauce to a boil and brush it over the legs. Peel and wash the potatoes and chop into large pieces. Peel the garlic and onions, slice the garlic, and wedge the onion. Pick the rosemary and thyme leaves. Mix everything with oil, season with salt and pepper, and scatter around the legs. Roast in a preheated 200°C oven on the second rack from the bottom for about 50 minutes, gradually adding the stock. Score the tomatoes and add them to the baking sheet for the last 10 minutes.