John Myers
Chicken Legs with Fried Potatoes
The perfect chicken legs with fried potatoes recipe with a picture and simple step-by-step instructions.
- 600 g Waxy potatoes
- Salt
- 4 Chicken legs
- Pepper
- 1 tbsp Paprika powder
- 7 tbsp Olive oil
- 6 Tomatoes
- 1 tbsp Rosemary needles
- 1 tbsp Chopped basil
- Wash the potatoes thoroughly and cook them in a saucepan in boiling salted water for about 25 minutes.
- Preheat the oven to 190 ° C (circulating air: 170 ° C). Wash the chicken legs, pat dry and place on a baking tray lined with baking paper. Mix 1/2 teaspoon each of salt and pepper as well as 1 tbsp paprika powder with 5 tbsp olive oil. Brush the chicken drumsticks with it and fry them in the oven for about 30 minutes.
- In the meantime, wash and clean the tomatoes and cut them into thin slices. Drain the potatoes, let them evaporate a little and cut into pieces. Heat 2 tablespoons of oil in a pan and fry the potatoes until golden all over. Mix in the rosemary and basil, season with salt and pepper.
- Arrange the tomatoes on plates and distribute the fried potatoes on top. Serve with the chicken legs and garnish with rosemary.
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