Crispy chicken drumsticks on a bed of potatoes and carrots

Ingredients for 2 servings:

• 300 g potatoes, waxy
• 300 g carrot(s)
• 6 shallots
• 2 sprigs rosemary
• 2 garlic cloves
• 2 chicken legs (250 g each) or chicken breast
• ½ tsp coriander powder
• 1 tsp salt and pepper
• ½ tsp sweet paprika powder
• 5 tbsp olive oil
• 6 sprigs of leaf parsley
• 1 tsp organic lemon peel (finely grated)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the potatoes and halve or quarter them, depending on their size. Peel and slice the carrots diagonally into 2 cm thick slices. Quarter the shallots lengthwise. Pluck the rosemary needles and finely chop them with the garlic. Place the vegetables in a large bowl with the rosemary, garlic, and meat. Mix the coriander, 1-2 teaspoons of salt, pepper, and paprika. Add the oil and mix everything well with your hands. Then place the chicken pieces on a baking tray lined with baking paper, skin-side up. Roast in the lower third of the oven at 220°C (top/bottom heat), or 200°C (fan oven), for 35-40 minutes until golden brown. Pluck the parsley leaves, finely chop, and mix with the lemon zest. Remove the tray from the oven, scatter the parsley and lemon mixture over the meat and vegetables, and serve. Serve with a fresh leaf salad with lemon vinaigrette.