John Myers
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Chicken Legs with Baked Potatoes
The perfect chicken legs with baked potatoes recipe with a picture and simple step-by-step instructions.
marinade
- 1200 g Potatoes vorw. waxy
- 26 g Salt
- 12 Twists Black pepper from the mill
- 13 g Sweet paprika
- 1 g Hot peppers hot
- 120 ml Olive oil
Spices for potatoes
- 8 g Salt
- Black pepper from the mill
Preparation:
- Peel the potatoes, cut into 2 cm pieces, rinse and drain in a colander. Rinse, clean, and pat dry the chicken legs. Mix salt, sweet paprika, hot paprika, 12 rotations of pepper from the mill and 120ml olive oil to a marinade. Have all the ingredients ready!
Preparation:
- Preheat the oven to 180 ° C
- Spread the potatoes on a baking sheet, season with salt and pepper. Later in the oven, the marinade drips onto the potatoes and that makes them really delicious!
- Place the oven rack on the baking sheet with the potatoes. On the wire rack, brush / coat the meat generously with the marinade on all sides (stir the marinade again and again, as the spices settle at the bottom). I use a silicone pastry brush for this
- Put everything together in the oven – 2nd rail from the bottom 180 ° C convection approx. 45 min (baking time depends on the thickness of the meat pieces)
- After the time has elapsed, place the potatoes and meat in bowls, if necessary keep warm in the switched off oven. Enjoy your meal
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